Wild garlic and garlic sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• Clarified butter for frying
• 100 ml dry white wine
• 200 ml vegetable stock or vegetable broth
• 200 g cream
• 50 g wild garlic
• 2 cl vermouth (Noilly Prat)
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onion and chop the garlic. Wash the wild garlic, spin dry, trim the stalks, and slice the leaves into strips. Sauté the diced onion in the clarified butter over low heat for about 5 minutes, adding the garlic after 3 minutes. The onions should just turn golden yellow, not too dark. Now add the white wine, bring to a boil, and then reduce for about 3 minutes. When there is only a little liquid left in the pot, add the vegetable stock and cream, and reduce uncovered for about 10 minutes, until the sauce thickens slightly. Now add the wild garlic strips to the sauce and puree everything with a hand blender. The wild garlic should still be noticeable. Next, add a shot glass of Noilly Prat, season with salt and pepper to taste, and just before serving, blend everything with a hand blender until frothy. This goes very well with fish fillet.