Creamy Wild Garlic Sauce Recipe
This creamy wild garlic sauce recipe is flavorful, versatile, easy, and quick to make, and it goes well with almost anything. Made with fresh cream (also known as whipping cream), tangy cranberry sauce, spicy mustard, and vegetable stock, it's perfect for adding a burst of flavor to a variety of dishes.
Servings: 2 Portionen
Equipment
- 1 Skillet or pan
Ingredients
- 2 tablespoons olive oil ,divided
- 100 g (3.5 oz) wild garlic cleaned and finely chopped, or frozen
- 200 ml (about 6.8 fl.oz/ ¾ cup + 1 tablespoon) whipping cream (fresh cream)
- 150 ml (about 5 fl.oz/ 2/3 cup) vegetable stock
- 1 teaspoon cornstarch (cornflour)
- 1 tablespoon butter (I've used homemade wild garlic butter))
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
- 1 tablespoon cranberry sauce (SEE NOTES)
- salt, freshly ground black pepper and cayenne pepper to taste
Instructions
- Heat butter and a tablespoon of olive oil in a skillet over medium heat. Add wild garlic and sauté for about 3 minutes.
- Stir in mustard and cranberry sauce. Then deglaze with cream.
- Add the cornstarch to the container with the vegetable stock and stir until smooth.
- Add vegetable stock mixture to the skillet, followed by vinegar or freshly squeezed lemon juice.
- Mix well and bring to a boil. Keep stirring constantly until the sauce starts to bubble and has thickened.
- Taste the sauce and season with salt, freshly ground black pepper, and cayenne pepper.
- Stir in the remaining tablespoon of olive oil and serve with wild garlic bread, pasta, rice or any other dish of your preference.
Notes
- If you don't have access to cranberry sauce, you can use red currant marmalade or any tangy marmalade of your choice, or a teaspoon of sugar. You just want to mellow out the pungent flavor of the wild garlic and provide a complementary sweetness to the sauce.
- This recipe also works well with crème fraîche, sour cream, or cream cheese mixed with a little bit of milk.
- If you don't have access to wild garlic or if wild garlic season has passed, you can substitute it with spinach, leeks, or spring onions. I made this recipe with these substitutes, and it turned out great too.