Ingredients
Sauce
- 1 leaf shallot
- 3-4 cloves garlic
- 1 sprig Thyme
- 2 sprigs parsley
- 10 g oil
- 1 tablespoon stock paste
- 200 g water
- 20 g Dijon mustard
- 250 g cream
- pepper to taste
- 1 teaspoon cornflour
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Add shallot, garlic and herbs to bowl and chop 10sec/speed 5. Scrape down sides and repeat if neccesary.
Add oil and saute MC OFF 4mins/Varoma/Speed 2
Add stock and water, cook MC ON 10mins/Varoma/Speed 2
Add mustard, cream and pepper, cook MC OFF and TM basket on lid 10 mins/100/
"Gentle stir setting" keeping watch that it doesn't boil over.For a thicker sauce add 1 tsp of cornflour, mix 10 seconds/Speed 3 then cook 2 mins/100/
"Gentle stir setting"
Sauce
Tip
Great with Steak, Vegies, Chips or as a pasta sauce
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments
I have made this many times. It's very versatile. The thing I did different was to add 50g white wine to 150g water. I also only use 1tsp of Dijon mustard, just personal preference. Thanks for posting.
Great sauce. Used onion instead of shallots. Over fresh pasta, delicious
I added a few prawns to make it a Creamy Garlic Seafood sauce 😋Delicious!
Very tasty and easy to make!
This is the best garlic sauce I have had!!!
ill never make any other now I have found this..
I didn't have any shallots so just added half a small onion, also only added about 1/2-3/4 TBS of stock.
This is my second comment on this sauce. It’s just such a good recipe. I kept my leftovers in the fridge for two days, added some cooked chicken meat, warmed it slowly and added it to pasta. It was wonderful, my husband who is fussy about food and freshness loved it.
Excellent recipe. I took the advice of others and only put a dessert spoon of stock paste in to cut the salt content. It’s a wonderful recipe. Can it be reheated?
Beautiful sauce. Thanks for a great recipe. Recipe worked well halved
Loved this, thank you. subbed 1/2 white wine and chicken stock that was left in fridge. Ooh, to die for.
Delicious only had dried herbs and used on grilled cauliflower and grilled fish and it definitely made it exciting to eat
Are you sure to delete this comment ?