Garlic Sauce with White Truffle Oil

You know this is good because it has two of the best cooking ingredients, garlic and truffle oil. This sauce is a nice compliment to broiled or Sous Vide chicken. It takes a long time to make, so start it at least hour before serving – if you finish early, you can always reheat.

Ingredients

• 2 shallots – diced
• 8 oz. Ruby Port wine
• 64 oz. Chicken stock (8 cups)
• 2 Garlic heads – roasted
• 2 TBL Butter
• 1 TBL Olive oil
• salt and pepper to taste

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Roast Garlic
   1. Turn oven broiler on.
   2. Cut the tops off each garlic head.
   3. Place heads in oven proof and drizzle with olive oil letting the oil soak in.
   4. Roast ~15 mins and let cool.
   5. Squeeze cloves from head.
3. Heat large Saute pan on Med. Add 1 TBL each of butter and oil and let warm.
4. Saute shallots until caramelized (~3 mins).
5. Add Port and reduce until almost dry.
6. Add stock and roasted garlic and reduce to half.
7. Sprinkle with salt and pepper to taste.
8. Strain sauce in to a sauce pan.
9. Whisk in 1 TBL butter.
10. For serving: spoon over chicken and drizzle with truffle oil.