Ingredients
2 t butter
1 T flour
1 C chicken broth
2 T white vinegar
3 cloves garlic, finely chopped
2 t parsley
Directions
In a saucepan, melt butter.
Whisk in flour until mixture is dark brown, about 4 minutes
Add chicken broth and vinegar, bring to a boil
Add garlic and parsley
Keep to a boil until mixture is thickened, about 3 minutes
Pour over desired meat (chicken, pork.... whatever you want for dinner)
Enjoy!
Don't know exactly what you are making, but I melt about 2 TBL butter in a pan, add 2 cloves of garlic, finely chopped and cook on med heat for about 3 minutes, then add 1 can of chicken broth and raise temp. Bring to a slight boil, then add 1 1/2 TBL cornstarch mixed with 3-4 TBL tap water (be sure to mix well before adding to broth), stirring constantly with a whisk. It will begin to thicken, turn off heat and continue stirring for several more minutes. Add salt and pepper, to taste. Use immediately.
I will also add onions to the garlic, and other herbs, according to what I am going to use with this.
4-5 cloves garlic, peeled and finely chopped or crushed.
--1 tsp water added to garlic to make a wet puree- optional, from Cook's magazine- if you tend to burn garlic this helps--
1/3 Cup olive oil
1/2- 1 Tsp salt
Combine in cold pan and cook over low heat until garlic is golden. Pour over pasta and toss. Add salt, pepper and pamesean cheese as desired.
Additions to oil-
1/2 tsp red pepper flakes
1/2 -3/4 cup finely chopped nuts- peanuts don't go too well here
2 Tbl drained capers
A couple chopped anchovie fillets (or a "squirt" of paste )
Half a dozen large green olives chopped
A squirt of tomato paste in the tube.
You can also toss the pasta with almost any fresh or dried herbs. A couple tablspoons of basalmic vinegar also works real well. Or lemon zest .
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