Garlic Sauce / Sos de usturoi

Directions

Brown 2 tablespoonfuls of flour in 2 tablespoonfuls of very hot bacon drippings or lard with constant stirring.

Add a cluster of garlic cloves which have been peeled and very finely chopped, but do not brown. Add a little finely chopped parsley and thyme and mix well. Thin with soup stock and add salt and wine vinegar to taste. Let cook slowly for 10 to 15 minutes.

Thin if needed with diluted wine vinegar. Top with 2 tablespoonfuls of sour cream before serving. Serve with lamb or other meats.