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1
Combine all ingredients except butter in a medium saucepan over high heat.
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2
When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
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3
Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter.
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4
Set aside.
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5
If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through.
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6
Do not boil.
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7
ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
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8
Place the garlic in a small ovenproof container and pour in the oil.
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9
Use additional oil if needed to completely immerse all the garlic cloves.
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10
Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
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11
Strain the garlic and place in a blender along with 2 tablespoons of the oil.
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12
Puree to a smooth consistency, adding a small amount of oil if necessary.
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13
Pour into a container and cover the top of the puree with a thin layer of the oil.
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14
Cover and store in the refrigerator.
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15
Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet.
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16
Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently.
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17
Transfer to a coffee grinder and grind to a fine powder.
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18
Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste.
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19
Store in a covered container and refrigerate for up to a week.
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20
Combine all ingredients in a small bowl until thoroughly mixed.
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21
Store in an airtight container.
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22
The spice mix keeps its best flavor for about 2 months.
