This weekend I tried my hand at my own concocted recipe of those deliciously creamy garlic rolls drenched in a rich messy sauce served at many braais recently.
And it came out delicious!! We absolutely loved it.
So here’s what I did:
This is my adaptation of a few recipes that I’ve combined and adjusted to my liking…
In a sauce pan on medium heat add:
2 tblsp butter
2 tbslp flour
2 tsp crushed garlic
1/2 tsp dried parsley
pinch of dried thyme
Make a roux with the above and then add:
250 ml milk
250 ml fresh cream
1 large tin of Creamstyle Sweetcorn
1 tsp green chilli
2 tblsp mayonnaise
salt & pepper – to taste
Stir continously until the sauce thickens slightly.
Play the quantity by eye, if you need a little more sauce, do not be afraid to add a little more milk (1/2 cup) to the sauce.
*variation – you can add one punnet of sliced mushrooms to this sauce too!
In the meantime, arrange your mini bread rolls/slices in a greased ovenproof casserole dish.
Pour the thickened sauce over the rolls, top with a generous sprinkle of grated cheese and freshly chopped chives.
Place into a preheated oven of 180 degrees until the cheese melts.