I was up at the crack of 8 or 9 am this morning, putting garlic in the oven to roast. For a dinner thing tonight, I am making roast garlic parmesan sauce to top baked potatoes. It's a froup dinner, with everyone bring something. We are bringing the sauce, crumbled bacon, chili topping, pickled shrimp, tomato-mozz salad, and pineapple upside down cake.
BTW.... when Princess said brush some dark rum on the cake, she DID NOT mean until it wouldn't soak up any more. Ooops. My bad. Maybe she could have been more informative of her wishes.
Back to the sauce...
Two entire heads of garlic, cut in half, drizzled with olive oil, wrapped in foil, and baked at 400 degrees for 30-40 minutes. Let cool, and squeeze out the guts for the sauce.
In a sauce pan, cuzz we are making sauce, dump in a chopped shallot and a knob of butter. Set on medium heat and stir once in a while till the chunks brown up. Stir in a few shakes each Harissa and Cayenne powder. Set aside.
Grab that chunk of Parmesan and get you grating about half a pound of that stuff. The real cheese, in a brick. If you use the shaky cheese just give this up and buy sauce in a jar. They will like that better down at the communist party meeting.
Back to the pan, add a stick of butter and set it to medium high. Toss in the roast garlic, and enough fresh ground black pepper to give you concerns. Stir until it all melts and gets gooey, and then add about 4 heaping tablespoons of flour. Keep stirring till the flour cooks and the mass is a bubbly cauldron.
With the heat at medium high, add about a cup of Half & Half. Stir constantly, and scrape the fond off the bottom while you do. As it comes back to a boil it will turn super thick and seizy, so add more Half & Half. Repeat till it looks thick but slightly loose. Now dump in all that grated cheese and turn the heat down to medium. Keep stirring as the cheese melts. If it gets too thick, add a little more Half & Half. Turn the heat to low and repeat till you get the consistency you desire.
The rest is optional, but I choose to do it. I add about an ounce of Worcestershire sauce, and some more cayenne. Make sure there is enough black pepper in there as well. Then, grab your handy dandy stick blender and go to town. Keep at it till it's smooth as silk.
That's it. Keep it warm till you slather it on something. Pasta, a baked potato, a sandwich, an old shoe, a grilled pork chop. Whatever; It makes anything better.
It won't freeze or can well, but it can hold in the fridge for a few days just fine. It will solidify, but a little heat and stirring will bring it back.