equipment

  • 1 casserole
  • 1 beater

Ingredients

  • 8 of finely chopped peeled garlic clove
  • 50 g butter
  • 1 teaspoon of onion powder
  • 1 teaspoon of dried parsley
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt to taste *
  • 1 spoon cornmeal
  • 600 ml clotted cream

method

  • STEP 1 Melt the butter in a nonstick saucepan over low heat.
  • STEP 2 Add the chopped garlic and fry until the butter stops foaming. Be sure to keep the garlic movement, to make sure it does not burn.
  • STEP 3 Add onion powder, parsley and mustard. Mix gently.
  • Step 4 Whisk in cornmeal thickened cream, then pour the mixture into the pan. Simmer, stirring often, until sauce thickens.
  • STEP 5 Add salt before serving.

Notes