Cream of Garlic Sauce With Horseradish

• 1 head garlic, minced
• 2 tablespoons butter
• 12 cup vermouth, Dry White French
• 1 tablespoon cornstarch
• 2 cups bouillon
• 1 tablespoon horseradish, prepared
• 1 egg yolk
• 4 tablespoons heavy cream (a little more if you wish)
• salt
• white pepper
• 2 tablespoons herbs, parsley, chives minced

1. Cook garlic cloves and butter in a small sauce pan for about 5 minutes over a low heat (do not brown the butter).
2. Add vermouth and cover.
3. Simmer for about 10-15 minutes until garlic is very soft and liquid has evaporated.
4. Blend in cornstarch.
5. Gradually beat in the bouillon and bring to a simmer.
6. Simmer for 2 minutes and remove from heat.
7. In a small bowl blend horseradish, egg yolk, and cream.
8. By dribbles, beat in half of the hot garlic mixture into the bowl.
9. By dribbles, pour this into the remaining garlic mixture into the pan.
10. Bring to a simmer again, stirring and taste for seasoning.
11. Add salt, pepper, horseradish and cream to taste.

garlic, butter, cornstarch, bouillon, horseradish, egg yolk, heavy cream, salt, white pepper, herbs

Taken from www.food.com/recipe/cream-of-garlic-sauce-with-horseradish-445441 (may not work)