Rosemary Roasted Garlic IPA Crème Fraiché | Servings | Prep Time |
| 22ounce | 5minute |
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Ingredients
- 3ounces IPAsee Cooking Beer Suggestions below
- 3springs rosemaryfresh
- 2ounces roasted garlic
- 16ounces Crème Fraiche or Sour Cream
- salt and freshly cracked black pepper
Instructions
- 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.
Recipe Notes
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.