BRAISED GARLIC-THYME MOJO WITH LIME

"This mojo is my version of a Cuban classic. I love it drizzled on sliced steak."

1/2 teaspoon roasted garlic*
1 teaspoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1 1/2 cups homemade or canned low-sodium chicken broth
Freshly squeezed juice of 1 lime (about 2 tablespoons)
Kosher salt and freshly ground black pepper to taste
1 teaspoon unsalted butter

Combine the garlic, oregano, thyme, broth and lime juice in a small non-aluminum saucepan. Bring to a simmer. Let simmer for five minutes. Season with salt and pepper.

Just before serving, whisk the butter into the hot sauce. Serve immediately.

*TO ROAST CLOVES OF GARLIC:
Separate cloves from the head. Place unpeeled cloves in a baking dish with one tablespoon of olive oil per garlic head. Bake uncovered in a 400-degree F oven about 25 to 30 minutes, or until the cloves are richly browned and soft. Remove from oven and cool. At this point, the skins are crisp and can be easily removed. These can be prepared several days ahead and stored in the refrigerator.

Makes 1 1/2 cups
Source: Bistro Latino by Rafael Palomino