Cooking legend Julia Child wrote letters to a friend and described making a garlic sauce that we replicated in the kitchen – its so good with the lamb but make extra and give to friends to add to mashed potatoes, steamed vege, salad dressing, gravy – how long could the list be?
Julia credits her friend Simca for this recipe
Makes 1.5 cups sauce
Put a peeled and quartered onion in a roasting pan with one roughly sliced carrot.
These vegetables give the juices for the sauce a deep colour. Peel one head garlic (about 16 cloves) place in a pan of cold water, bring to a boil, immediately strain and rinse. Repeat the process. Put garlic, 3 Tbsp rice and ¾ cup milk over low heat and simmer for about 30-40 mins. Puree in food processor or push through a fine sieve (the rickety kind). Add salt and pepper.
When roast is done , remove a bit of fat from the pan, leaving about 3 or 4 Tbsp. Stir in the garlic mixture and dig off all the coagulated brown juices. Squash up the onion and carrot. Thin out if necessary with a bit of strong meat stock. Do not bring to boil, or fat will separate. (Can add bit of tomato puree , if want to )
“Gee whizz” Julia writes “this is a good sauce. And you would never know it was garlic, and it doesn’t cling to the breath, either” .