Sauces > Muslim Sauces

Muslin Sauce with Roasted Garlic and Rosemary Recipe

Ingredients with Measurements:
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- Aluminum foil
- Baking sheet
- Blender or food processor

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of each garlic head to expose the cloves.
3. Place each garlic head on a piece of aluminum foil and drizzle with olive oil.
4. Sprinkle with rosemary and wrap the foil around the garlic heads to create a pouch.
5. Place the garlic pouches on a baking sheet and roast in the oven for 30-35 minutes, or until the garlic is soft and fragrant.
6. Remove the garlic from the oven and let it cool for a few minutes.
7. Squeeze the roasted garlic cloves out of their skins and set aside.
8. In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer.
9. Add the roasted garlic, salt, black pepper, and nutmeg to the cream and stir to combine.
10. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
11. Remove the sauce from the heat and let it cool for a few minutes.
12. Pour the sauce into a blender or food processor and blend until smooth.
13. Return the sauce to the saucepan and stir in the grated Parmesan cheese until it is melted and well combined.
14. Serve the muslin sauce warm over your favorite pasta or meat dish.

Preparation time: 10 minutes
Cooking time: 35 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes about 2 cups of muslin sauce, which is enough for 4-6 servings.

Nutritional information:
Calories: 420
Fat: 41g
Saturated Fat: 24g
Cholesterol: 142mg
Sodium: 460mg
Carbohydrates: 7g
Fiber: 0g
Sugar: 2g
Protein: 7g

Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- If you don't have fresh rosemary, you can use dried rosemary instead (use 1 teaspoon instead of 1 tablespoon).
- You can substitute other hard cheeses for Parmesan, such as Pecorino Romano or Asiago.

- Add cooked bacon or pancetta to the sauce for a smoky flavor.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different herbs, such as thyme or oregano, instead of rosemary.

Tips and tricks:
- Be sure to let the roasted garlic cool before squeezing it out of the skins, as it will be very hot.
- If the sauce is too thick, you can thin it out with a little bit of milk or chicken broth.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.

Storage instructions:
Store the muslin sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until it is warmed through.

Presentation ideas:
Serve the muslin sauce over your favorite pasta or meat dish, garnished with a sprig of fresh rosemary.

Fresh rosemary sprigs, grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.

This sauce pairs well with pasta, chicken, pork, or beef.

Suggested side dishes:
Garlic bread, roasted vegetables, or a green salad.

Troubleshooting advice:
- If the sauce is too thin, you can simmer it over low heat for a few more minutes to thicken it up.
- If the sauce is too thick, you can add a little bit of milk or chicken broth to thin it out.

Food safety advice:
Be sure to store the sauce in the refrigerator and use it within 3 days.

Food history:
Muslin sauce is a creamy white sauce that originated in France. It is typically made with heavy cream, butter, and Parmesan cheese.

Flavor profiles:
This muslin sauce has a rich, creamy flavor with notes of roasted garlic and rosemary.

Serving suggestions:
Serve this muslin sauce over your favorite pasta or meat dish for a decadent and flavorful meal.

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Taste: Savory, Herbal, Aromatic, Earthy, Tangy, Robust