2-1/2 cups homemade chicken stock or store-bought, heated
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh thyme leaves
1-1/2 teaspoons chopped fresh oregano leaves
5 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 350° F.
In small ovenproof pan, toss the garlic cloves in the olive oil to coat well. Roast until the garlic is light golden brown evenly, about 15 minutes.
Transfer the garlic to a blender, pour in the stock, and season lightly with salt and pepper. Process until smooth. Add the chopped herbs and the butter and continue to process until smooth. Transfer to a container and allow to cool. If made early in the day refrigerate, covered, until needed.
When ready to serve, reheat the sauce over low heat.
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