How do I into a garlic sauce? Doesnt have to be haughty, I just want something to taste good with meat, garlic-y and kinda mild.
How do I into a garlic sauce? Doesnt have to be haughty, I just want something to taste good with meat...
Leo Allen
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Levi Morgan
Sriracha
Brody Perry
>taste good with meat
I like garlic aioli with steak
allrecipes.com
Easy as fuck. I make it pretty much like that recipe, but usually use roasted garlic.
Juan Walker
>garlic aioli
>garlic
>aioli
Asher Russell
Why are you freaking out?
aïoli
/aJˈəʊlJ; eJ-/
noun
garlic mayonnaise
Word Origin
from French ail garlic and Latin oli oil
Christopher Foster
plenty of oil, heat it up, take it off the heat, throw in a metric fuckton of finely chopped garlic, a bit of coriander (the brown dried root, not the fresh aka cilantro), fresh chili or some sriracha. careful not to burn the garlic.
pour all that over some ovenbaked veggies (mushrooms, zuchhini, paprika and eggplant, cut like mouthbig pieces), maybe some fresh cabbage and finely sliced carrots, add fresh chives and parsley. put it in a jar, and let it sit over night.
Camden Phillips
Someone explain it to him please, I can't be fucking arsed today.
Cheers.
Leo Cook
water. wet water. wet, liquid, 20°c, 1010hPa water.
Tyler Robinson
That you're basically saying: garlic garlic mayonaise you fucking daft piece of shit.
Julian Green
Are you the kind of guy who uses his PIN number at the ATM machine?
Bentley Gomez
since ATMs in non-third world countries require a PIN to withdraw cash, I bet he does use a PIN at an ATM.
Thomas Diaz
whoosh: the post
Grayson Jenkins
What about lebanese?
Hunter Brooks
NIC card.
Naan bread.
Isaiah Gonzalez
I don't understand why social justice warriors have to bring their sexual deviance into every discussion
Easton Rodriguez
>allrecipes.com
>Making your own aioli with store bought mayonnaise...
He is doing it because you cannot make aioli without garlic, therefore adding "garlic" in front of aioli is redundant. Aioli is pretty much just garlic oil, using the oil to whisk mayonnaise came later.
Evan Miller
-chop 1/4 cup onions and bell pepper
-mince 3 garlic cloves
-saute in a pan with butter until brown
-add to 1/2 cup plain white yogurt
-season with salt and black pepper
-stir and serve with beef, pork, or chicken.
Gavin Bennett
i really hope she has a penis
Jason Thompson
Sauce spéciale à l'ail pour gigot
[Garlic Sauce for Roast Lamb]
Makes 1 1/2 to 2 cups
1 large head of garlic
heavy bottomed saucepan containing about 1L cold water
3/4 cup of milk, more if needed
1/8 tsp salt
1/4 tsp rosemary or thyme
1 1/2 Tb raw white rice
1 cup brown lamb/beef stock
blender or sieve + spoon + bowl
Separate garlic cloves, bring to boil in saucepan and boil for 30 secs. Drain and peel
Set again in cold water, bring to boil, and drain
In saucepan, bring milk, salt, herbs and rice to simmer. Add garlic and simmer very slowly for 45 mins, add more milk if rice is in danger of scorching
Pour in stock and simmer for 1 min.
Force through sieve with bowl + spoon or puree in blender. Correct seasoning
If cooking with roasted lamb, deglaze roasting tray with 2-3 Tb of stock or water and scrape up juices, then strain into garlic sauce
Gabriel Butler
What you dont enjoy garlic aioli ?bet you dont like salsa sauce either
Colton Barnes
Would smash.