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Alright, our garlic is chopped and we've heated the oil, so we're going to add our garlic
here. Now because this pan was already hot, the garlic is going to cook up pretty quickly.
So we want to keep it constantly moving, and then we're going to want to take a third of
a cup of sherry before the garlic gets a chance to brown, right to the pan. So our, we're going to let this reduce about
half way,
and if we let it reduce halfway that's when all the alcohol is going to burn off and the
garlic will go ahead and soak up most of the flavor. Now, we're going to add a tablespoon
of butter here, and that's going to thicken up our sauce. So we're just going to stir
this in until the garlic starts to break down, and then we're going to let it reduce.