Creamy Jerk Sauce

Ingredients:

Creamy Jerk Sauce

• 2.5 cups heavy whipping cream
• 1 tbsp. l. Jamaican jerk marinade (see recipe below)
• 2 tsp Worcestershire sauce
• 1/2 tsp roasted garlic puree (see recipe below)
• 1/2 tsp coarse salt
• 1/4 tsp Hungarian paprika
• 1/4 tsp Spanish paprika
• 1/4 tsp chili powder
• 1/8 teaspoon Cajun angel dust seasoning (see recipe below)
• 1/8 tsp ground black pepper
• 1/8 tsp ground white pepper
• 1/8 tsp crushed red pepper flakes
• 2 tbsp chilled and cut into pieces butter

Jamaican Jerk Marinade

• 2 tbsp. ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 and 1/4 teaspoons ground cloves
• 1/2 cup thinly sliced ​​green onions (white and green parts)
• 1 tablespoon seeded and chopped habanero chili pepper
• 1.5 tsp. crushed garlic
• 2 tablespoons fresh thyme leaves
• 2 tablespoons lime juice
• 2 tbsp. l. canola oil
• 1 tbsp soy sauce
• 1 tbsp dark rum
• 1.5 tsp grated fresh ginger
• 1.5 teaspoons of honey
• 1.5 tsp cane syrup or light molasses
• 1.5 tsp ground black pepper
• 1 teaspoon dark brown sugar
• 3/4 tsp Worcestershire sauce
• 1/2 teaspoon habanero hot pepper sauce
• 1/4 teaspoon salt
• 1/8 tsp crushed red pepper flakes

Roasted Garlic Puree

• 1 cup peeled garlic cloves
• 1 cup olive oil

Cajun Angel Dust Seasoning

• 3 tablespoons Hungarian paprika
• 1.5 tbsp Spanish paprika
• 5 teaspoons of salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 tsp dried basil
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Preparation:

1. Creamy Jerk Sauce

   
   
   Combine all ingredients except the butter in a medium saucepan and place over high heat. When the mixture begins to boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
   
   Strain the sauce through a fine-mesh sieve, return it to the pan, and add the butter. If you're taking the sauce out of the refrigerator, gently reheat it for a minute. Add a tablespoon of cold water and continue heating over low heat, whisking constantly, until the sauce is heated through. Do not boil.
2. Roasted Garlic Puree: Preheat oven to 150°C.
   
   Place the garlic in a small ovenproof container and cover with oil. Add more oil if needed to completely coat the garlic. Cover the container with aluminum foil and roast for 1 hour until the garlic is soft and lightly golden brown.
   
   Strain the garlic from the oil and place it in a blender with 2 tablespoons of oil. Puree until smooth, adding a little more oil if necessary. Transfer to a container and pour a thin layer of oil over the puree. Seal and store in the refrigerator. Yield: 1 tablespoon.
3. Jimmy's Jamaican Jerk Marinade: To prepare the marinade, place the allspice, nutmeg, cinnamon, and cloves in a small skillet. Heat the spices over medium-low heat for 45-60 seconds, stirring frequently.
   
   Transfer to a coffee grinder and grind into a powder. Place the spice mixture and remaining ingredients in a blender and blend until a thick paste forms. Store in a sealed container in the refrigerator for up to 1 week.
   
   Cajun Angel Dust Seasoning: In a small bowl, thoroughly mix all ingredients. Store in an airtight container. The spice mixture will retain its flavor for about 2 months. Yield: 1/2 cup.