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recipes:sauces:garlic
====== Differences ====== This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
recipes:sauces:garlic [2015/05/18 18:21] joe |
recipes:sauces:garlic [2017/10/05 16:44] (current) |
||
|---|---|---|---|
| Line 2: | Line 2: | ||
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 1 cup garlic cloves | + | * 1/3 cup garlic cloves |
| - | * 3 cups canola oil] | + | * 1 cups canola oil |
| - | * 1/2 cup fresh lemon juice | + | * 1-2 egg whites |
| + | * 2 tbsp lemon juice | ||
| ===== Directions ===== | ===== Directions ===== | ||
| - | In a food processor fitted with a chopping blade, blend garlic and salt for 30 seconds. Stop the food processor, and scrape down the sides of the bowl with a rubber spatula. Replace the lid. | + | In a food processor fitted with a chopping blade, blend garlic for 30 seconds. Stop the food processor, and scrape down the sides of the bowl with a rubber spatula. Replace the lid. |
| - | Turn the food processor back on, and pour in 2 tablespoons lemon juice through the top hole. Slowly drizzle in [1/3] cup canola oil, and blend for 30 seconds. Stop the food processor, and scrape down the sides again. | + | Turn the food processor back on, and pour in 2 tablespoons lemon juice. Slowly drizzle in 1 cup canola oil, and blend for 30 seconds. Stop the food processor, and scrape down the sides again. |
| - | Turn the food processor back on, and continue to very slowly add remaining lemon juice and canola oil-alternating as you go. This should take about 3 to 5 minutes, and a thick, mayonnaise-type sauce should form. | + | Turn the food processor back on, and add in egg-white. This should take about 3 to 5 minutes, and a thick, mayonnaise-type sauce should form. |
| Store in a sealed glass jar in the refrigerator for up to 3 months. | Store in a sealed glass jar in the refrigerator for up to 3 months. | ||
recipes/sauces/garlic.1431973306.txt.gz · Last modified: 2017/10/05 16:44 (external edit)
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