Roasted Garlic Herb Sauce Recipes

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ROASTED GARLIC HERB SAUCE



Roasted Garlic Herb Sauce image

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Categories     #cook90     Sauce     Quick & Easy     Garlic     Parsley     Mint     Herb     Lemon

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

  • Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
  • Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
  • Do Ahead
  • Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE



Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce image

We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.

Provided by Julesong

Categories     Sauces

Time 30m

Yield 3 1/2 cups, approx

Number Of Ingredients 10

2 cups white wine
2 large shallots, minced
4 tablespoons chopped roasted garlic
1/2 cup cream or 1/2 cup half-and-half
1 lb butter, cut into cubes and preferably at room temperature
salt & freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley

Steps:

  • In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
  • Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
  • Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
  • Do not allow the sauce to become either too hot or too cold or it will break.
  • Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
  • Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
  • Also, feel free to experiment with other herbs than listed above.

Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1

ROASTED GARLIC-HERB SAUCE



Roasted Garlic-Herb Sauce image

Categories     Sauce     Garlic     Roast     Basil     Summer     Capers     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

2 heads of garlic, top 1/4 inch of each cut off and discarded
1 teaspoon plus 2/3 cup olive oil
1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel

Steps:

  • Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
  • Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN



Garlicky Herb Sauce for Quick Roasted Chicken image

Provided by Trisha Yearwood

Categories     condiment

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

12 cloves garlic
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried
1/2 bunch fresh cilantro, washed, mostly stemmed and dried
1/2 Fresno chile or red jalapeno, seeded and diced

Steps:

  • In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli Olive Oil

Categories     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

CREAMY GARLIC AND HERB BUTTER SAUCE



Creamy Garlic and Herb Butter Sauce image

Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!

Provided by Trisha Benson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 9

15 cloves garlic, peeled
1 ½ tablespoons extra-virgin olive oil
2 ½ cups chicken stock, heated
sea salt and finely ground black pepper, to taste
½ cup cream
5 tablespoons butter, cut into small pieces
¼ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ teaspoons chopped fresh oregano

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small baking dish and toss with oil to coat.
  • Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
  • Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
  • Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 3.9 g, Cholesterol 52.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 11.2 g, Sodium 417.5 mg, Sugar 0.3 g

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE



Roasted Garlic-Glazed Chicken With Lemon-Herb Sauce image

Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken legs (leg & thigh separated)
1 tablespoon Emeril's Original Essence (Emeril's Essence Creole Seasoning here on zaar)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 sprigs fresh thyme
3 heads garlic
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg yolk
1 tablespoon fresh lemon juice
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Steps:

  • For the Roasted Garlic Glaze:.
  • Preheat the oven to 325 degrees F.
  • Cut off the top third of each head of garlic.
  • Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Into a food processor squeeze each head of garlic gently to release the flesh.
  • Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
  • Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • (The glaze can be made up to 1 day in advance).
  • For the Chicken:.
  • Preheat the oven to 375 degrees F.
  • Separate the legs& thighs.
  • Season the chicken on both sides with the Essence.
  • Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
  • Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
  • Remove from the heat.
  • Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
  • Roast for 16 minutes.
  • Remove from the oven and carefully turn the chicken halves with tongs.
  • Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
  • For the Lemon Herb Sauce:.
  • In a small saucepan, bring the chicken stock to a simmer.
  • Transfer to a blender or food processor.
  • Add the mustard and process on high speed.
  • With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
  • Serve immediately.

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