Rosemary Roasted Garlic IPA Crème Fraiché
Servings Prep Time
22ounce 5minute
Servings Prep Time
22ounce 5minute
  1. 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.
  2. 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 AleStone IPA or check out BeerAdvocate’s rating on American IPA’s.

Executive Chef: Sean Z. Paxton

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