My farmers' market has several varieties of juicy young garlic right now, and I'm looking for recipes to showcase their bright flavor. I'd particulary like to find a recipe for a garlic sauce to pour over cooked meat.
Not a sauce, but a persillade is a great addition to meats (and other things). A persillade is basically a mixture of chopped garlic and parsley (chopped almost to a paste). You can improvise on top of this base. Many people like to add chopped lemon rind. Anchovy is another good idea. You'll also want to add salt and pepper to taste.
Another idea is an Argentinian Chimichurri, which is a mixture of garlic, parsley, lemon, and oil. You can add vinegar and other things to suite your taste. Here's an example recipe:
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste
Combine all ingredients and let set for at least 2 hours before serving.
Finally, in my book, it is hard to beat a roasted whole garlic clove. Take out the roasted cloves and use them as a spread (as is), or marinate them in olive oil, herbs, and goat cheese first.
Look for 40 cloves of garlic chicken, on Epi or Food network, CI, etc. It is fantastic to showcase garlic.
My other favorite is true garlic bread. French bread or ciabatta toasted and rubbed with a cut garlic clove. Yum!
Roasted Garlic Soup!
I haven't made it yet, but I came across a mention of it when reading through the Julie/Julia Project and it sounds fantastic.
Um and plain roasted garlic. All by itself, spread on toast or meat totally works for me.