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
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.