Roasted Garlic Macadamia Sauce

1. 1

   Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.

2. 2

   Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375u00b0F for 1 hour.

3. 3

   While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.

4. 4

   Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.

5. 5

   When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.

6. 6

   Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.

7. 7

   Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.

8. 8

   Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.