This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"My final, considered judgment is that the hardy bulb blesses and ennobles everything it touches - with the possible exception of ice cream and pie." -Angelo Pellegrin
OK, it's garlic and it's for your sandwich. It seems so simple but there is a perfect blend of rich garlic flavor, umami and slight saltiness from the parmesan and sweetness from the honey. It takes just a bit to make your sandwich amazing.
Servings: 6 | Serving size: 1 Tablespoon sauce
Cooking Time: 60 Minutes (cooking time does not include chilling time)
This recipe can easily be multiplied, makes great leftovers, and will keep for about a week in the refrigerator. Keep it in a tightly sealed container so that foods around it do not pick up a garlic flavor.
|2 Tbsp||extra virgin olive oil (divided)|
|1 ounce||Parmigiano-Reggiano (grated)|
Preheat the oven to 325°F.
Cut the stem end off of the bulb of garlic.
Place 1 teaspoon of olive oil in a small sauce pan with a lid.
Place the garlic in the pan cut side down.
Cover and place in the oven for 40 minutes. Remove and let cool.
Peel the garlic and place in a blender or mini-chopper with the remaining olive oil, parmesan and honey.
Blend until smooth.
Chill well before serving.
Serving size: 1 Tablespoon sauce
|Calories 70||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 2g||<1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 4%|
|Calcium 8%||Iron 0%|
|Vitamin K 3 mcg||Potassium 28 mg|
|Magnesium 4 mg|