1 head broccoli, chunked
2-6 large cloves of garlic, crushed. start with 2 and go by taste!
1/2-1 small onion, chunked
1/4 Cup sharp cheddar, cubed
1/3 Cup olive oil
1 Cup mead, you deside
2 T. lemon juice
2 T. butter
1 1/2 t. salt
pepper to taste.
In a 4 quart sauce pan with steamer, steam broccoli until tender, do not over cook. Saute onion in butter until clear. Put all ingredient except garlic and cheese in blender, puree. Add 2 cloves garlic and puree to blend and taste, add garlic 1 clove at a time after that stopping when it's strong enough for you taste.
Pour into a 3-4 quart saucier and gently heat, this will tame the raw garlic flavor, when the sauce is hot add the cheese, stir constantly until cheese has been melted and blended in. Remove from heat, Serves 6.
Use hot as a sauce for pasta, baked potatoes or omelets. Chilled or hot as a dip for bread, chips or raw vegetables.
By boiling (be sure to drain) or roasting the onion and omitting the cheese, this can be made a vegan sauce or dip.
For a thinner sauce add more mead for a consistency of your liking.
Bon appetit,
Anthony
2-6 large cloves of garlic, crushed. start with 2 and go by taste!
1/2-1 small onion, chunked
1/4 Cup sharp cheddar, cubed
1/3 Cup olive oil
1 Cup mead, you deside
2 T. lemon juice
2 T. butter
1 1/2 t. salt
pepper to taste.
In a 4 quart sauce pan with steamer, steam broccoli until tender, do not over cook. Saute onion in butter until clear. Put all ingredient except garlic and cheese in blender, puree. Add 2 cloves garlic and puree to blend and taste, add garlic 1 clove at a time after that stopping when it's strong enough for you taste.
Pour into a 3-4 quart saucier and gently heat, this will tame the raw garlic flavor, when the sauce is hot add the cheese, stir constantly until cheese has been melted and blended in. Remove from heat, Serves 6.
Use hot as a sauce for pasta, baked potatoes or omelets. Chilled or hot as a dip for bread, chips or raw vegetables.
By boiling (be sure to drain) or roasting the onion and omitting the cheese, this can be made a vegan sauce or dip.
For a thinner sauce add more mead for a consistency of your liking.
Bon appetit,
Anthony