Weekly Sauce Recipe: Garlic Sauce

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Our weekly sauce recipe is an old classic that you can use on everything from grilled sirloins to the classic burger. Garlic sauce is extremely versatile and is well worth the preparation time. As Executive Chef of The Atlantic Grill Restaurant, I’ve use this very sauce many a time on a whole host of dishes. Try it for yourself!


  • 4 heads fresh garlic
  • ¾ cup white wine
  • 1 ½ cups water
  • 1 tsp fresh thyme, chopped
  • 1 bay leaf
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 1 ½ cup white wine
  • 1 tsp fresh thyme, chopped
  • 1 bay leaf
  • 4 heads roasted garlic
  • 1 ½ cup chicken jus
  • 5 cups heavy cream
  • Salt and pepper to taste


  1. To roast garlic, cut garlic heads in half crosswise and place cut side down in oven proof dish
  2. Add wine, water, thyme and bay leaf. Cover with foil
  3. Roast in 400 degree oven for approximately 30 minutes or until garlic is soft and liquid is evaporated


  1. Heat olive oil in heavy bottom saucepan. Add onions and sauté without browning. Season with salt and pepper. Add herbs and sauté two more minutes
  2. Increase heat to high, add wine and reduce until almost dry
  3. Squeeze cloves of roasted garlic into reduction, discarding husk. Add chicken jus and heavy cream and bring to a boil
  4. Reduce to simmer and skim any impurities that rise to the top
  5. Continue to simmer and skim for 5-8 minutes. Season to taste with salt and pepper

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