Given my unabiding love of garlic, I had to try this one at least once. In all honesty, it wasn't as good as I'd hoped it would be. It was close, though.
I think it might have benefited from simmering longer than recommended, so the garlic could really cook through. But in any case, a worthy experiment. The recipe recommended vermicelli as the medium, which I followed and whole-heartedly agree with.
In general, though, the garlic-mustard-tomato mix is a great idea. This sauce has a lot of potential; it just needs a bit of tweaking, methinks. Any thoughts in this regard would be greatly appreciated.
4-6 cloves garlic
1 tbsp tomato puree
2 tbsp white vinegar
4 tbsp chicken stock
4 green onions
2 tbsp olive oil
Salt and black pepper
½ cup butter
Peel and crush garlic. Stir in mustard, tomato, vinegar and stock.
Slice the green parts of the onion and the white parts, keeping separate.
Heat the olive oil in the pan. Add the garlic mixture and white parts of the green onions. Boil gently for 5 minutes.
Blend in butter, and green parts of onions, and cook for 2-3 minutes until sauce thickens.
Cookbook'sNote: good with Brussels Sprouts.