"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Garlic Maple Sauce (For Tenderloin) Recipe

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This recipe for Roasted Garlic Maple Sauce (For Tenderloin), by , is from The Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Palmer
Added: Friday, November 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/8 C diced garlic
1/8 C olive oil
1 1/4 C heavy whipping cream
1/3 C maple syrup (the real thing)
1/4 bunch whole fresh sage
Beef Bouillion to taste

Directions:
Directions:
Roast the garlic in olive oil until golden brown in color. In a saucepan, add the roasted garlic and olive oil to the heavy cream and reduce by one-third. When reduced, add the maple syrup, sage and beef bouillion to taste. Thicken with a roux, if needed.

Number Of Servings:
Number Of Servings:
Serves 10
Personal Notes:
Personal Notes:
This is from the C Lazy U chef. The boy can cook.

 

 

 

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