Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted garlic & tarragon sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

If you need to roast garlic cloves fast, and you can't wait for the oven to preheat, the microwave is a solid solution. The resulting garlic has a cleaner, smoother taste than oven-roasted garlic. However, because the garlic essentially steams in the microwave, it won't take on golden-brown color. "Roasted garlic is great served with bread, crackers or apples.

Roasted Garlic & Tarragon Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Roasted Garlic & Tarragon Sauce is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have roasted garlic & tarragon sauce using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Garlic & Tarragon Sauce:

1. Get 3 C chicken stock
2. Make ready 1/2 bundle parsley stems
3. Take 1 t peppercorn melange (unground)
4. Take 1 t fennel seeds
5. Get 1 small red onion; minced
6. Take 1 head garlic; roasted
7. Take 1/4 C tarragon; minced
8. Take 1/2 C worcestershire sauce
9. Prepare 2 T cornstarch
10. Get 1/2 C cold water
11. Prepare 1 pinch kosher salt
12. Take olive oil; as needed

Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken. Get Roasted Garlic Recipe from Food Network. Slice off the top each head of garlic to expose some of the cloves inside. Roasted garlic, which is less bitter than raw garlic, is a deliciously fragrant addition to any dish.

Instructions to make Roasted Garlic & Tarragon Sauce:

1. Combine chicken stock, peppercorns, parsley stems, and fennel seeds in a small sauce pot. Bring to boil. Reduce to a simmer. Cook until reduced by 1/2, about 20 minutes.
2. Heat enough oil to cover the bottom of a medium saucepan. Add red onion. Sweat over medium-low heat until onions begin to become translucent. Add worcestershire sauce. Reduce by 3/4.
3. Strain then add chicken stock and roasted garlic. Whisk. Bring to a boil for 2 minutes. Reduce to a simmer. Cook 5 minutes.
4. Whisk cornstarch and cold water. Add to sauce while whisking. Bring back to a boil for 30 seconds.
5. Reduce to a simmer. Add tarragon. Stir. Adjust seasoning. Serve.
6. Variations; Vegetable stock, vegetable oil, butter, capers, celery, celery seed, chervil, chives, lemon, grapefruit, mustard, mushrooms, orange, paprika, shallots, fines herbes, thyme, lovage, marjoram, mint, tomato, spinach, leeks, vinegar, sherry, red wine, apple juice or concentrate,

Wrap a whole head in foil to roast it in the oven or, if you want a faster option, toss pre-peeled cloves in a skillet with olive oil. Speedy roasted garlic trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft. Spread on bread or crackers; Mashed into salad. The applications for using roasted garlic are endless.

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