A Garlic Sauce Recipe and the other "G" sauces

Sophia wanted to make a garlic sauce recipe in my test kitchen. Our eldest granddaughter is really "into" FERC (Formula Easy Recipes) and likes to experiment with me. For a nine year old, she has a very, um, shall we say, "expensive" palate? After picking her up from school, she told me that today, we should make a nice filet mignon with a garlic butter sauce. We wouldn't need to look one up, because she would show me how to do it. Hmm.

If you don't truly love this heavenly, pungeunt bulb, this garlic sauce recipe is not for you, so why not check out a milder sauce instead? Perhaps a basic white sauce?

So here is Sophia's creamy garlic butter sauce:

Take half an elephant head garlic bulb, lean on it till it breaks, smack it with the flat edge of a heavy knife to break the skin, peel it, and chop it to about pea size. In a bowl, whisk three large egg yolks or four smallish ones into the garlic.

Get out your immersion mixer. Now drizzle (here's the important bit) two cups of olive oil in a thin, tiny stream into that mixture while you continue blending it with the immersion gadget. Chill the sauce until you're ready to use it.

At the last second, squeeze in the juice of a lemon - about a half to a whole one should do - while whisking it a bit more. And guess what? This garlic butter sauce does not require cooking, which means less fuss and less opportunity to have a curdled sauce.

Now the filet mignon had been previously dry rubbed and waiting patiently to get to room temperature so we broiled that and served it with some turned potatos and haricot verre which are - naturally - more expensive than green beans but have the advantage of not requiring the time to trim because the ends are so tender.

About that time, her Mom and Dad came in from their very serious jobs and six of us sat down to test this garlic sauce recipe - of course, we had to take some pictures first. We gave this sauce recipe five stars, but then, we are all of us crazy about garlic.

Coming soon, the other "G" sauces!