Creamy Garlic, Sherry & Saffron Sauce
A delicious and versatile sauce that has endless possibilities to take your entrée to the next level. The ingredients used creates a subtle sauce that compliments everything on the plate. This quick and easy sauce can be made totally vegan or vegetarian.
Equipment
- Saucepan
Ingredients
- 8 oz coconut milk or whipping cream
- 1/4 tsp garlic better than bouillon
- 1 tbsp sherry
- 1/2 tsp mirin
- 1 tsp sugar
- 1 tsp honey
- 1 tsp minced garlic
- 1/4 tsp turmeric
- 1/2 tsp mushroom seasoning
- Pinch of saffron
- 1/2-1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp cooking oil
Instructions
- Over medium heat, sauté minced garlic until lightly golden 2-3 minutes.
- Add coconut milk, sugar, honey, sherry, mirin, garlic bouillon, mushroom seasoning, saffron, salt and pepper. Stir well.
- Bring to a boil, stir well, then reduce heat and simmer for 5 minutes until sauce has slightly thickened.
- Add mustard mix well and continue to simmer for 4-5 minutes.
- Keep sauce warm until ready to use.
Notes
Sherry can be substituted with marsala wine or cognac.
Store leftover sauce in a covered container in the refrigerator. Reheat on the stove top.
Store leftover sauce in a covered container in the refrigerator. Reheat on the stove top.
Nutrition
Calories: 137kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 11gSodium: 20mgPotassium: 125mgSugar: 3gVitamin C: 1mgCalcium: 10mgIron: 2mg
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