Creamy Garlic Sauce

This is a fantastic recipe and roasting the garlic gives it a sweeter flavour without it becoming over-powering. It is great on roasted chicken breast.

Ingredients

2 large bulbs of garlic
few springs of fresh thyme
oil

1 tablespoon oil
1 tablespoon butter
1 large onion very finely chopped
1 large garlic clove very finely chopped

2 large roasted red capsicums, skin removed, finely chopped.
1 cup dry white wine
1 cup single cream
1/4 cup lemon juice


Cut the top off the bulbs of garlic to expose the inside cloves. Drizzle with the oil, sprinkle over some finely chopped thyme and place a couple of whole spigs over the garlic. Wrap in tin foil and bake for 45 minutes in a 250 deg C oven. Remove the foil and bake uncovered for an additional 10 minutes. Remove from the oven and cool. When cool, squeeze the garlic pulp out of the papery skins and discard the skins.

In a heavy based sauce pan, gently sweat the onion and garlic in the butter and oil until soft and translucent. Add in the capsicums and the roasted garlic paste and saute for about a minute.

Add the wine, lemon juice and cream, stirring to work together. Simmer for 5 to 7 minutes until sauce starts to thicken. Serve over chicken or fish.