This sauce is made to be slathered on a hot meatloaf right out of the oven, but I imagine garlic lovers could find other delicious uses for it as well.
- ¾ c. good olive oil
- 10 garlic cloves, peeled
- 2 c. chicken stock
- 3 T. butter, at room temperature
- Kosher salt and freshly ground pepper
- Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn or the garlic will be bitter. Remove the garlic from the oil and set aside.
- Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. (I cooked mine only 20!) Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings. Spoon the warm sauce over meatloaf.
I didn’t have quite enough chicken broth in my fridge so I poured in enough water to make two cups. Then I threw in some chicken bouillon. A rounded teaspoon. This ended up making the sauce so salty I didn’t need to add any additional salt. (This is not a complaint. I love salt. The more the merrier!)
I was surprised at how quickly the sauce reduced/thickened. Possibly as a result of the sauce reducing so fast, it didn’t seem to make very much. Maybe a half cup of sauce or a bit more. I guess you’re probably supposed to use it sparingly. Dribble it across the meatloaf or something. But I’m someone who likes to slather my sauces so I think I almost could have made a double recipe of this!