25 Nov 2009
|Stock||1 Cup (16 tbs) (From White Cut Chicken)|
|Soy sauce||1 Teaspoon|
|Finely chopped garlic||1 Teaspoon|
Pound into it the hot fat skimmed from the white cut chicken stock and enough of the hot stock itself to make a sauce the consistency of thin cream.
Add the salt and soy sauce.
Garlic Sauce Recipe