recipes etc.
recent comments
« pierre koffman at selfridges, london w1 | Main | roasted squash »
Saturday
Nov142009

last lick, yum lick

i’m not a big fan of rich creamy food but when i heard a friend raving about his mum’s “last lick sauce”, describing it as the perfect accompaniment to roast chicken and a fabulous gravy replacement in the summer, i had to give it a try.

garlic, rosemary, anchovies and sundried tomatoes. plus cream for richness. definitely worth a go.

the sauce has a fabulous depth of savoury flavour but it is very rich. i tried versions using crème fraiche (full and low fat) and sour cream. none of these was a patch on the original so, here it is, the original last lick sauce.

it is indeed a great accompaniment to roast chicken and is a very delicious way to ring the changes if your sunday roast is looking a little jaded. 

last lick sauce

300ml double cream

300ml milk

6 cloves of garlic (peeled but whole)

about 4 sprigs of fresh rosemary (can be left on the stem)

can of anchovies (no need to chop)

about 8 sun dried tomato cut into very thin slices.

put cream, milk, garlic, rosemary and anchovies in a pan. heat and bring to the simmer. simmer lightly for about 30 minutes stirring occasionally. after 30 minutes pour sauce into a sieve that is over a bowl, push through the now very soft garlic (the anchovies will have vanished!). if you want, this bit can all be done well in advance and just when ready to serve, mix the sauce with the sliced tomatoes and reheat.

Reader Comments (5)

Good to the last drop...no that's for coffee...but it still applies:D
November 14, 2009 | Unregistered CommenterBellini Valli
Do you think it's be too rich as a pasta sauce?
November 16, 2009 | Unregistered CommenterNgoc
it would be for me ngoc but i'm really not a fan of overly rich food so i'm possibly not the best judge!

having said that my friend and i were talking about using leftover sauce as part of the coating sauce for something like a chicken and leek pie so maybe, if you lighten it a bit (with stock?) and have a decent amount of meat or veggies with the pasta you'd be okay.
November 17, 2009 | Registered Commenterabby
Thanks, Abby! I'll give it a go and report back! :)
November 17, 2009 | Unregistered CommenterNgoc
I made this ahead tonight for my Christmas dinner of roast chicken, potatoes au gratin, and roasted brussels sprouts + broccoli. It smells so good! I have trouble with the texture of jarred sun-dried tomato, so I bought some romas and roasted them myself in a low oven. The skins mostly peel right off and I have a feeling they'll be perfect in your already amazing recipe! So glad to find you, one of the very few who've posted this recipe online.
December 23, 2013 | Unregistered CommenterApril

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.