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Print this Recipe    Creamy Garlic

Creamy Garlic Sauce

300 ml thick cream
1 heaping teaspoon chicken stock powder
1 heaping teaspoon granulated garlic (or use fresh equivalent)
1 heaping teaspoon dried onion flakes
1/2 to 1 teaspoon Tabasco sauce, optional

Place all into a large saucepan. heat and simmer for around 15
minutes while stirring every couple of minutes, or until the cream
has reduced to a thick gravy texture.

Note: If the sauce separates in to cream and oil, you have heated
too long.

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3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
changed ingredients abit, March 8, 2004 - 11:34 PM
Reviewer: macca from australia
found it nice,,did again,more garlic,added bean shoots and strips of chicken,,had with fried rice from chinese restaurant, and some prawn crakers,,6 of us ate,,all loved it

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
A couple of changes, September 5, 2004 - 07:53 AM
Reviewer: Westy from Australia
After reading maccas review, I added more garlic to the sauce as well. I didn't use tobasco sauce, but I added a generous splash of a dry white wine. I also added peeled green prawns and served it on top of a juicy steak. I had everyone wanting seconds.

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