Wolfgang Puck Recipes

Roast garlic until it’s golden brown.

Roasted Garlic and Herb Sauce

Makes about 2 cups

This is a simple sauce that can easily be served over cooked chicken, sautéed shrimp, or leftover pork or beef. It's also an essential part of the Potato, Roasted Garlic, and Basil Ravioli recipe.

Ingredients

1-1/2 heads (about 6 ounces) garlic cloves, peeled
1-1/2 tablespoons extra-virgin olive oil
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.