Wednesday, December 10, 2014

Eggless Garlic Sauce


Ingredients :
1) Garlic 3-4 full pods
2) Oil 1/4 cup
3) Hung curd 1/2 cup
4) lemon juice 2-3tsp
5) Salt 1 tsp
6) Black pepper pdr 1/4 tsp

Method :
1) Peel and place the garlic and salt in a food processor and process until the garlic is puréed. Scrape down the sides of the bowl once or twice as necessary.
2) With the machine running, add 1/4 cup of the oil in a very slow, thin, steady stream. Gradually add 1/2 tablespoon of the lemon juice in the same manner. Keep adding lemon juice slowly. It should take around 10 minutes. 
3) Now add hung curd, and continue processing until the mixture comes together. The sauce should have a mayonnaise-like consistency.
4) Transfer the garlic sauce to an airtight container. If the sauce is still warm from the food processor, wait until it cools to cover the container.
Store in the refrigerator for up to 2 weeks.

Note : For those who prefer their garlic sauce a little milder, add more Hung curd depending on how strong you want the garlic flavour. The more yogurt, the milder the garlic taste.

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