Rosemary Roasted Garlic IPA Crème Fraîche
Rosemary has a wonderful resiny, piney and woodsy aroma and flavor. This flavor is found in many varieties of hops and when paired with a India Pale Ale (IPA) with these characteristics it enhances the flavor umbrella. To add balance, sweet roasted garlic is added along with a tangy crème fraîche combine together, creating a sauce that touches all parts of the palate, while also being assertive enough to hold up to what it can be poured over or dipped into.
This Rosemary Roasted Garlic IPA Crème Fraîche sauce was designed to go with my Barleywine Marinated Prime Rib recipe, to go outside the Horseradish Ale Sauce direction. This sauce is also wonderful on a baked potato, used as a dip for a crudités or to accompany a bowl of potato chips.
- 3 ounces IPA see Cooking Beer Suggestions below
- 3 springs rosemary fresh
- 2 ounces roasted garlic
- 16 ounces Crème Fraiche or Sour Cream
- salt and freshly cracked black pepper
- In a glass measuring cup, pour IPA and add the chopped leaves of rosemary. Place in the microwave for 45 seconds or warm over low heat for 3 minutes. This will extract the oils out of the herb, infusing the beer with the resiny/piney flavor.
- In the bowl of a food processor, add the rosemary infused IPA, roasted garlic cloves, crème fraîche and season with some salt and pepper to taste. Blend until the mixture is smooth. Pour into a serving bowl, cover and let sit in refrigerator for at least 2 - 4 hours, to infuse all the flavors together. The sauce may be runny but will thicken as it sits. This sauce can be made 1-2 days in advance and will keep for a week.
Cooking Beer Suggestions:
Choose a IPA that has a good malt backbone, adding to the piney essence of the rosemary and aggressive hop character, to compliment the roast vs. overpower it. Suggestions: Firestone Walker Brewing Co. Union Jack IPA, Hair of the Dog Fred, Bell's Brewing Co. Two Hearted Ale, Stone IPA or check out BeerAdvocate's rating on American IPA's.
