Garlic Sauce
A perfect condiment to make your salads, breadsticks, kababs or any other food even more delicious!
Ingredients:
3 heads of garlic, pealed
4-5 cups of vegetable oil (canola/sunflower - don't use olive or sesame oil)
1 lemon, freshly juiced
1 teaspoon of salt (or to taste)
Method:
Note - Before you start, ensure that all ingredients are at room temperature for a more reliable outcome.
1. First of all, add the garlic and salt in the food processor and run for about 10-20 seconds.
2. Stop the processor, scrap garlic down the sides, then run processor again for another 10-20 seconds.
3. Repeat the process 3 - 4 times until the garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding.
4. At this point, turn the processor back on and keep it on until the end.
5. Start adding the oil to the processor at a very slow speed, in a very thin stream, ½ cup at a time.
6. After adding the first half cup you will start to see the garlic emulsify and turn into a paste already.
7. Add ½ teaspoon of lemon juice very slowly, in a thin stream.
8. Wait on it a few seconds until the lemon juice is well absorbed.
9. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take about 8-10 minutes.
10. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.
Once done, enjoy the garlic sauce with your meals!
Ingredients:
3 heads of garlic, pealed
4-5 cups of vegetable oil (canola/sunflower - don't use olive or sesame oil)
1 lemon, freshly juiced
1 teaspoon of salt (or to taste)
Method:
Note - Before you start, ensure that all ingredients are at room temperature for a more reliable outcome.
1. First of all, add the garlic and salt in the food processor and run for about 10-20 seconds.
2. Stop the processor, scrap garlic down the sides, then run processor again for another 10-20 seconds.
3. Repeat the process 3 - 4 times until the garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding.
4. At this point, turn the processor back on and keep it on until the end.
5. Start adding the oil to the processor at a very slow speed, in a very thin stream, ½ cup at a time.
6. After adding the first half cup you will start to see the garlic emulsify and turn into a paste already.
7. Add ½ teaspoon of lemon juice very slowly, in a thin stream.
8. Wait on it a few seconds until the lemon juice is well absorbed.
9. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take about 8-10 minutes.
10. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.
Once done, enjoy the garlic sauce with your meals!
