GARLIC SAUCE

GARLIC SAUCE

This is a sauce that can be served with so many items like chicken, shawarma, French fries, burgers, kebabs and used as a spread for sandwiches. Let's just say it is a universal sauce. There is an original version which requires oil and garlic basically and has to be whisked into an emulsion. This requires some patience though and there is always the chance that it might not turn out perfect. Then there are various other versions that require yogurt and/or potatoes. The recipe below makes a very creamy and very delicious sauce with just the right hint of garlic. Some might prefer to add more garlic to get an overpowering taste. The recipe given in method 1 is always a never fail method. Well it all depends on one's preference...and patience I might say...!

Here is method 1.

INGREDIENTS 

• 1 large potato

• 4 Cloves of Garlic (You can add more or even reduce depending on how strong a garlicky flavour you want)

• 3 Tablespoons Mayonnaise

• 2  Tablespoons Yoghurt

• 1 Tablespoon Fresh Cream

• 1 Teaspoon Tahini

• 4 Tablespoons Olive Oil

• 1 Tablespoon Lemon Juice

•  Pinch of salt

* If you wish you can add a little chilli powder to create a spicy version. Entirely optional. 

DIRECTIONS 

1) Peel and cut the potato into chunks. Place into saucepan along with 1 chopped clove of garlic. Add water to cover the potatoes and place on heat to cook until tender. Once potatoes are tender, drain away any excess water and set  aside to cool. 

2) Place all other ingredients into the blender along with the boiled potatoes  and the garlic you set aside earlier. 

3) Blend until very smooth. Taste to check for salt. Pour into a glass jar and store in refrigerator. This sauce tastes best after it has rested for some hours or even overnight. 

METHOD 2

INGREDIENTS 

• 10 Garlic Cloves ( You can add or reduce quantity)

• 2 Cups Sunflower or Canola Oil

• 1/4 Cup Lemon Juice

• 1/2 Teaspoon Salt 

• 1 Egg White (Optional)

* Do not use Olive Oil. It is too strong and will not give the sauce a good taste. 

This sauce is best prepared using a stick or wand blender. However if you don't have one then you can use the regular blender. Do not use a food processor as the quantity of the sauce is too little for the food processor to give you the desired results. 

DIRECTIONS

1) Place the garlic, half the quantity of lemon juice, egg white (if using) and salt into your blending container. Whisk or blend until smooth. 

2) Now add the oil - little by little while you continue to blend. Be patient. Do not hurry otherwise you'll end up with chopped garlic with oil floating on top. The idea is to emulsify the ingredients into a smooth thick paste. It will look like mayonnaise. 

3) After you have added all the oil, you can now continue adding the lemon juice, little by little. You can taste and add more only if required. 

4) Transfer into a glass jar and store in the refrigerator. 

BON APETIT!