Forty Cloves of Gar­lic Sauce

SAVEUR - - Contents -

MAKES 2 CUPS • photo p. 34 To­tal: 20 min.

This po­tent condi­ment has all the heat and sharp bite of pure raw al­li­ums. A tiny amount goes a very (very) long way. Use the fresh­est gar­lic pos­si­ble; the enzymes break down over time, and the sauce can dis­color as it ages. 40 gar­lic cloves (7½ oz.), peeled 3 Tbsp. distilled white vine­gar 2 large egg whites 2 tsp. kosher salt 1 tsp. finely grated lemon zest 1¼ cups corn or vegetable oil In a high-pow­ered blender, add the gar­lic and process to a fine paste. With the mo­tor run­ning on high speed, slowly stream in the vine­gar, egg whites, salt, and lemon zest through the open­ing in the lid. Blend un­til com­pletely in­cor­po­rated and al­most smooth. With the mo­tor still run­ning, very slowly stream the oil through the open­ing in the lid a few drops at a time. (Don’t rush this step; it should take at least a few min­utes to in­cor­po­rate all of the oil.) Con­tinue blend­ing un­til the sauce is thick and silky. Use im­me­di­ately or trans­fer to an air­tight con­tainer. The sauce will keep in the re­frig­er­a­tor for 3 to 5 days.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.