garlic sauce

Ingredients for 1 servings:

• 4 cloves garlic, e.g. Morado garlic
• 1 cup cream cheese
• ¼ cup crème fraîche with herbs
• 1 tsp honey
• e.g. salt and pepper
• e.g. chives
• n. B. Cress

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes

Mix the cream cheese and crème fraîche (ideally with herbs) with a spoon. Chop the garlic cloves (3-4 depending on your taste/intensity) (I always use 4) finely or press them directly into the garlic press and add them to the mixture. Then stir in a spoonful of honey, this will keep the garlic sauce from becoming too spicy. The herbs can be used for garnishing, for mixing in, or for both—it all depends on your taste. Be careful with the pepper and salt; it’s already very well seasoned, so you can even omit it. Important: The garlic sauce needs time to infuse. It tastes best 5 or 6 hours after preparation, or the next day. This is a really delicious sauce for a variety of dishes or bread. I always make it with a mushroom pan with baguette.