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Mary (and other ladies)..
Sorry I didn't get a chance to come back last night and post the garlic sauce recipe for you.
These are my measurements and also the egg white is totally optional. I use it because it gives it more of a mayonnaise consistency which I like better.
- 3-4 garlic cloves, crushed (this depends on your taste so you can use less/more)
- 1 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 tsp salt
- 1 egg white (optional - make sure it's cold)
Use a blender or food processor. I use a blender but when I add the egg whites, I switch the setting to whip.
1. Add crushed garlic and salt with a few drizzles of oil and blend for about a min until you see no more chunks.
2. Then with the blender still running you're going to slowly add a drizzle of oil, let it blend for about 20 seconds and then add 1 tsp of lemon, blend for another 20 seconds and so on. Keep alternating oil/lemon until they're both done. If you add them to quickly, the sauce is going to split and you'll have to start over.
3. Scrape down the sides and taste. This is where you can adjust the taste and add more garlic or salt if needed.
4. Turn on blender again and slowly drop in egg white and beat until it's mayonnaise consistency.
5. Put in a bowl and chill for at least an hour. It tastes a lot better when cold.
DX: MFI
Taking a break from being poked and prodded
Re: Mary (and other ladies)..
Everything Wedding ♥ Persnickety Plates
Serendipity3, South Beach, Miami, FL 2012
LOL If it wasn't for the after taste/smell, I'd eat french fries and garlic sauce everyday and be a happy camper.
DX: MFI
Taking a break from being poked and prodded
seriously! I always regret having it for lunch cause I'm afraid to talk to people afterwards, thinking I might kill them with my breath.