Don't let the title scare you, this sauce is amazing and the flavor is out of this world! Only three simple ingredients and you'll be making this sauce every single week, trust me on this one!
YESSSSS!!! I finally mastered this sauce! If you don't like garlic, then you aren't going to like this post. However, it is the most delicious sauce to top with potatoes, meats, poultries, shrimp and vegetables. After many years of trying to figure out the right concoction I figured out that it's the alternating of the ingredients that makes the airy sauce so delicious. This recipe does make a lot of sauce, but you won't be sorry that you have plenty to go with every meal you make! HAHA!
"You can never have enough garlic. With enough garlic, you can eat the New York Times." - Morley Safer
I love this quote because it's so true. Garlic is the main ingredient, period. Here is how I made this amazing sauce.
Ingredients and how to:
3 heads of garlic to make 1 cup of peeled garlic cloves
1 tsp. Salt
4 cups. Canola oil
¼ cup of lemon juice
1. Place the garlic cloves and salt in a large food processor and puree until smooth. It's a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed.2. Turn the machine back on and slowly drizzle in the oil through the lid starting with 1/2 cup. After the first 1/2 cup has been added, pour in a teaspoon of the lemon juice. This part is key because the alternating ingredients is going to give the sauce the emulsification that is needed to create the light and airy sauce. 3. You know it's done when the sauce is white and thick with a similar consistency of mayonnaise. It usually takes about 10-15 minutes.
And this is how you serve and enjoy!
I served mine with roasted sweet and yukon gold potatoes, but you literally can eat this with anything. You can even make a delicious pita bread sandwich, plus it's vegan and vegetarian. Not Keto, sorry I almost had this one included for everyone! I'm so happy that this sauce tastes exactly how I like it!
Stay in touch,