Hello, everyone. Welcome back to Dede’s Mediterranean Kitchen. Today, we’re going to be making garlic sauce. Garlic sauce is one of the most wanted recipes but one of the best kept secrets of the Mediterranean countries.
Now, there’s a lot of different ways to make garlic sauce. You can make it with potatoes. You can make it with bread. You can make it with yoghurt. And your grandma makes it a certain way. Your mom makes it a certain way. This recipe I will make it a certain way. Today, I’m showing you how to make it my way. It’s really easy but you’re going to have to watch it firstly.
Now, the ingredients were going to need can be found at any of your grocery stores. You’re going to start off with some minced of garlic. You want about two tablespoons or about four or five cloves minced. You’re also going to want about four cups of lemon juice and some canola oil.
Now, I like using canola oil because it makes the garlic fast really white. We’re going to also need a good blender and some salt. What we’re going to be doing is emulsifying the garlic with the lemon juice and the oil.
So, we’re going to start off by adding the garlic to the food processor and I’m going to add about one teaspoon of a lemon juice and then some of the canola oil. It’s about a quarter of a cup and you’re probably going to use a cup of the canola oil in this process and then blend it for about 20 seconds and then we’re going to start adding some lemon juice and canola oil for the top.
At about a minute of blending, we’re going to separate some egg whites so that we can add them to it. This way it becomes more of a mayonnaise consistency but we blended right now and it has become a little bit of pepper but the egg whites are really going to make it like a mayonnaise. So, we just separate the eggs. Some people could do it with their hands. Some people do it with egg shells. I do it with the egg shells. Make sure you don’t get any yolk in it. That’s good.
So, we’re going to turn it back on and then I'm going to let it blend and add the egg whites. Now, remember to use cold egg whites. It makes a big difference. If you’re using warm egg whites, it won’t get to the mayonnaise consistency that you want.
After you add the egg whites, we’re going to add a little bit more canola oil while it’s running and just a little bit of salt for flavor. Now, we’re going to check the consistency just to make sure it looks just like mayonnaise. Look at that, you can see that it looks just mayonnaise and you can smell the garlic. It smells amazing. If you’re a garlic lover just like me, you’re going to love this. It goes so good with so many different things.
Now, I’m going to show how to plate it up and what it goes good way. I like to serve it with some chicken. You can serve it with some peas, just regular plain old chicken. You can grill the chicken. You can use roasted chicken or whatever you like, with some Peter bread. It even goes great with fries. If you’re a potato lover just like me, you’re going to love it with French fries.
Now, another good hint about garlic sauce is that it tastes even better the next day. So, if you want to have really good garlic sauce, I would say make it a day ahead and that way the flavor develops really well. So, just pour it like that around the food and you can even taste it. I want to grab a little piece of Pita. The garlic is so strong. If you’re going to be kissing anybody after this, do not eat this dish. If you’re a garlic lover, you’re going to love it.
Now, remember you can refrigerate in the refrigerator in an air tight container for up to a week. This is the easiest, simplest way to make the garlic sauce. Check out this recipe and all my other recipes at www.dedemed.com. I hope this day and join me again at Dede’s Mediterranean Kitchen.
Transcription by:
Scribe4you Transcription Services