'10 large garlic cloves with skin'
'4 tablespoons of butter or margarine'
'4 tablespoons of all-purpose flour'
'1 1/2 cups of milk'
'Salt and black pepper to taste'
'10 large garlic cloves with skin'
'4 tablespoons of butter or margarine'
'4 tablespoons of all-purpose flour'
'1 1/2 cups of milk'
'Salt and black pepper to taste'
Cook the garlic cloves in a small saucepan covered with water
Bring the mixture to a boil, then reduce heat and simmer for 3 minutes
Drain the garlic, let it cool, and peel
In another saucepan, melt the butter or margarine and add the garlic
Simmer over low heat for about 6 minutes or until the garlic is tender, stirring occasionally
Remove the garlic with a slotted spoon and reserve
Add the flour to the remaining butter mixture, cook until it forms a smooth paste, stirring constantly
Gradually add the milk, cooking until it thickens and forms a creamy sauce
Season with salt and black pepper to taste
Blend this creamy sauce in a blender with the reserved garlic
Yield: 1 1/2 cups of Provençal Sauce.
