- 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup drained bottled horseradish
- 1/8 teaspoon white pepper
Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
This sauce is great on beef or pork tenderloin.
