RoastedGarlicSauce

Don't Cover Steak, Discover It! ^®

Roasted Garlic Sauce

Roasted Garlic:

1 or 2 plump heads of garlic	˝ tsp olive oil

Preheat oven to 400 F. Slice off ˝ - ž inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads cut side up in center of a square of aluminum foil. Drizzle with olive oil. Place in oven and roast until cloves are completely soft and golden brown, test with a toothpick. This may take anywhere from 45 to 60 minues depending on the size of the garlic heads. Remove from oven and cool. Squeeze out garlic pulp.

Sauce:

1 TBS butter	1/2-1 TBS roasted garlic pulp
1 TBS onions, finely diced	1 TBS instant flour
3/4 c. beef broth	2 TBS cold water
1/4 c. Steak Sense^TM Steak Sauce

Melt butter in saucepan and sauté onions until they are translucent. Combine with beef broth, Steak Sense and roasted garlic pulp. Dissolve flour in cold water. Heat sauce over medium heat and stir in flour mixture. Heat until thickened.

Makes approximately 1 cup