Recipe

Black Pepper N 20 Clove Garlic Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago This pungent, garlicky sauce owes its being to a famous crab and chile dish from Singapore. Don’t be alarmed by the amount of pepper in this. Once cooked, its heat is dissipated, so it doesn’t blow your head off. What you get instead is a marvelo... More Prep:10m Cook:10m Servings:8	Mystic_rive
	lemon fish sauce oil broth wine black pepper

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Ingredients

1 tablespoon grapeseed or canola oil

20 garlic cloves, thinly sliced

1 cup scallions, white and green parts, cut 1/8 inch thick

1 heaping tablespoon medium-ground black pepper

2 cups dry white wine

2 cups Master Chicken Broth or low-sodium canned chicken broth

2 tablespoons fish sauce (nam pla)

Juice of 1 lemon

8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces

Directions

Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the garlic and stir-fry until soft, about 30 seconds. Add the scallions and black pepper, and stir. Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.

Transfer the mixture to a blender and blend on high speed to purée. With the machine running, add the butter to form a creamy sauce. Use or store.

This will last 1 month refrigerated.

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