CRUSHING AND COOKING GARLIC; Using a garlic crusher is fine if you just
need a clove or two, but if you need a batch, try using a mortar and
pestle. You get a more intense flavor, none of the garlic is wasted
and you don't have the fiddly job of washing the crusher. Just pound
the garlic with a good pinch of salt, which helps to break down the
fibers. Remember garlic burns easily, so if you're adding it to fried
onions, make sure the onions are pretty much ready first.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lebanese Garlic Sauce
Categories: Sauces, Vegetables, Citrus
Yield: 1 Quart
4 Heads garlic; cloves peeled
1 c Lemon juice
1 ts Salt
4 c Sunflower oil
Put in blender (NOT a food processor) and blend until
smooth on medium. Add in an extremely slow stream, 3
to 4 cups of sunflower oil. Blend constantly on about
medium. It should become like a thick white mayonnaise
consistency.
Store in refrigerator in a glass container.
Serve with meats, as a seasoning in salad dressings or
on pocket bread sandwiches.
This is a tricky recipe. Sometimes it "breaks". That
is, it stays thin instead of the mayonnaise consistency.
The flavors remain the same. If it separates in storage,
just stir or blend again.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... I hate people who are not serious about meals. It is so shallow of them. --- MultiMail/Win v0.52
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