Empty colorful measuring cups on dark brown wooden tableThis is really not so much a sauce as it is a flavored broth.  It’s complex and nuanced flavor is thanks to the use of black garlic cloves. The broth pairs well with white fishes or – as I note in The Payoff – with shrimp. Drizzled over sautéed green beans, this also offers a welcome pick-me-up to a weekday veg.

Let’s get cooking!

The Prep

Measure out 1 cup of water.

Measure out 1 cup of chardonnay. Look for something dry and not too oaky. I’d also suggest steering away from overly tart whites like Pino Gris. And remember the old adage: if you wouldn’t drink it, don’t cook with it.

Set out 2 cloves of black garlic.

You are mised out!

The Assembly

In a small pot, combine the water, wine and black garlic. freehand retro cartoon sauce pot

Simmer over low heat for one hour.

Add enough water to make 3/4 cup of sauce.

Blend with an immersion blender until smooth.

The Payoff

I serve the garlic sauce with shrimp and parsleyed brown rice for an updated take on the classic shrimp scampi.

Leftover stock can be stored in a glass container in the refrigerator for up to one week.

You can also enrich this stock to serve with heartier ingredients. For a bit of extra heft, put the blended stock over a low burner and stir in a knob of cold butter. A richer sauce can be made by adding a bit of heavy cream to the blended stock. And a tangy, robust sauce is seconds away when you add a bit of sour cream to the stock. The richer versions would be delicious over grilled meat – a bit of flank steak or chicken thighs.