THICK-STYLE LEBANESE GARLIC SAUCE
This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.
Provided by )
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g
EASY GARLIC AND OLIVE BOWS
Provided by Sunny Anderson
Time 55m
Yield 12 to 14 bows
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the pizza dough until it is about 1/4-inch thick and roughly a 14 by 13-inch rectangle. Sprinkle 1/2 of the dough surface with all of the olives, 1/2 of the garlic, 2 tablespoons of the grated cheese, and a pinch of salt. Fold the dough over enclosing the toppings and roll to seal and flatten, forming a 14 by 6-inch rectangle. Dust lightly with flour and fold in half again. Set aside and allow it to rest for 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the olive oil, remaining garlic, and a pinch of salt. Heat until the salt is dissolved, the garlic is tender, and the pot is fragrant, about 5 minutes. Reserve the oil mixture for brushing.
- Once the dough is rested, unfold it and roll it out to 1/4-inch thickness and 14 by 6-inches wide. Using a sharp knife or pizza cutter, trim the edges, then cut it into 6 by 3/4-inch strips. You should end up with 12 to 14 strips. Tie each strip into a flat knot and arrange them on a parchment lined baking sheet.
- Brush with the garlic-flavored olive oil, and put the pan in the oven. Bake until the bows are golden brown and cooked through, about 10 to 12 minutes. Remove from the oven, brush once more with garlic olive oil, and sprinkle with the remaining tablespoon of grated cheese. Serve warm.
ROSEMARY-GARLIC SAUCE
Make and share this Rosemary-Garlic Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop garlic.
- Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
- Whisk in butter.
- Pour sauce over pork or lamb.
Nutrition Facts : Calories 101.1, Fat 10.1, SaturatedFat 2.9, Cholesterol 8.5, Sodium 64, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 0.9
CREAMY GARLIC SAUCE
This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.
Provided by AUSSIEDAVE1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 7
Steps:
- Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 8.9 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 27.4 g, Sodium 47 mg, Sugar 0.3 g
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