Thursday, October 20, 2011

Garlic Sauce

I complete 10 years in UAE in November 2011.....and very sheepishly I must admit that I haven't really explored the local food. It only shows what a sport I am when it comes to this. Am open to the idea though, as long as the food looks convincing..........then again, if I've not tasted much in 10 years -need I say  more????

Well, Garlic Sauce - this is one of the things that I have tried with broasted chicken and pita bread. Too too good!! Finally decided to make it myself.
I've experimented crushed garlic with a whole load of ingredients such as corn flour, egg whites, lemon salt, olive oil at times even garlic powder - with completely failed results. And, guess what..? I gave up thinking its wiser to buy,eat & relish :)

Some months ago, while net surfing I came across this wonderful site featuring Mediterranean Cooking  Dede's Recipes. This is a one stop site for all who love Mediterranean food. Her recipes are simple, videos make them even more simpler .................... wonder - what would life be without google ..sigh !! I found my answer to my favourite GARLIC SAUCE!!! After a series of failed experiments behind me, this video came as a boon and ever since this is one thing one can find in my refrigerator.

4 - 5 pods of fresh garlic crushed
1/4 tsp salt
1 cup Sunflower oil
1/4 cup lemon juice
2 Egg whites

Step 1: In a food processor, put in the crushed garlic, salt, a some oil, and a little lemon juice and let it run at speed 1.While it runs, let the lemon juice and oil drizzle through the nozzle alternately.
Step 2: Add the egg whites through the nozzle.Keep a watch and keep adding the remaining oil and lemon juice till it becomes creamy like mayonnaise. Stop the processor, just scrape down the sides and just pulse it to ensure its all blended well.Remove to a clean and dry bottle.

May I share these tips which I learnt over time. :)
  • A food processor is an absolute must to get this sauce right - not a stand mixer or mixer grinder- at least I didn't. :(
  • The recipe calls for canola oil. It works very well - so does sunflower and corn oil too.Olive oil takes away the white color of the sauce ,do not use it- it isn't very impressive,trust me :)
  • Lemon juice - fresh squeezed juice is ideal,but lemon/lime concentrate works just fine.
  • Egg whites - use it straight out of the refrigerator meaning - colder the better.
  • Most of all, for anyone who tries this recipe, use your wisdom to adjust the quantity of the ingredients since our purpose is to make the sauce flavorful yet not overpowering.
  • Once bottled - place it in the refrigerator for it to set well.
  • Could be used as a dip with French fries, baked chicken wings, fresh cucumber and carrots,fish fingers, rotis, parathas so on & so forth..............

1 comment:

  1. Congrats on 10 years in the Emirates, go eat out more often and give us more recipes like this :-) Seriously, this is one dip I've always enjoyed with broast and shawarma, which in kerala has become more commonplace than in arabia!! I always wondered how to make this but never got around to researching it..thanks for doing all the work for me! Bookmarking this...