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A Quick and Easy Recipe for Garlic Sauce
Garlic sauce is a great sauce which tastes great with nearly anything. It is especially tasty when eaten with meat and other savoury foods. I especially love dipping slices of pizza in a bowl of my homemade garlic sauce. It is the most delicious thing on this planet.
I decided to share my simple recipe for garlic sauce which is incredibly easy to make. The ingredients that i use for this sauce are very common and there is a high chance you already have them in your fridge.
This recipe is a guideline for you to use. I highly recommend that you experiment with the ratio of ingredients to adjust it to your tastes. I experimented a lot with this garlic sauce and i like mine fresh and spicy with a lot of garlic.
- 4 tablespoons of Mayonnaise
- 6 tablespoons of Yogurt
- 2 cloves of Garlic
- 2 teaspoons of Sugar
- a pinch of Salt
- *Optional 1 teaspoon of chive, chopped
- *Optional 1 teaspoon of parsley, chopped
Garlic Sauce Ingredient Guidelines
The mayonnaise is responsible for the creamy taste of the garlic sauce. A mayonaisse with a neutral taste is best. A mayonaisse with a strong taste is not recommended because it will negatively impact the taste.
The Yogurt is responsible for the fresh taste of the garlic sauce. A thick full fat yogurt with a mild flavor is best. As long as the yogurt has a mild taste(not to sour) an a thick consistency it is good for the garlic sauce. If the yogurt is a bit sour you will have to add some extra sugar.
Garlic, chive, parsley
The most tasty garlic sauce can be made with fresh garlic, chive and parsley. they give the garlic sauce its amazing and authentic taste. You can also make the garlic sauce without chive and parsley if you don't like or have them. spicy flavor. You can also use dried chive and parsley but do not use dried garlic.
Garlic Sauce Preparation Guidelines
- Put 3 tablespoons of mayonnaise and 7 tablespoons of yogurt into a bowl and mix them together.
- Crush the garlic with a garlic press and put it in the bowl. If you don't have a garlic press, try to chop up the garlic as small as possible and then crush it with your knife.
- Throw 2 teaspoons of sugar and a pinch of salt into the sauce and mix it all together. If you like your garlic sauce a bit more spicy, throw in some chive and parsley. If you are using fresh chive and parsley, make sure to chop it up as small as possible.
- If you want more garlic sauce, just add the ingredients in the same ratio's i have prescribed in the recipe. If you are feeling adventerous, experiment with the ratios a bit yourself. I made some taste guidelines below so it is easier for you to experiment
- .* Note If you already have garlic sauce from the store, add 5 tablespoons of it to this recipe and you will have a delicious mix of 2 garlic sauces. Quite handy when the bottle of garlic sauce is almost empty
Garlic Sauce Taste Guidelines
If your sauce is too sour you can add a little more sugar and mayonnaise to decrease sourness and increase sweetness and creaminess.
Add more garlic, chive and/or parsley to increase the taste of your garlic sauce. A little more salt and sugar might will also help. Be careful with the garlic however, using too much will give a rather spicy and sharp taste which some people like and others do not.
Add some more yogurt to increase the freshness of your garlic sauce. Also make sure to add a little axtra sugar to make up the extra sourness the yogurt will provide.
Try adding some extra yogurt and mayonnaise to decrease the spiciness of the garlic sauce. It is recommended that you add the extra yogurt and mayonaisse in the ratio's described in the recipe. Some extra sugar will also help.
|Serving size: 100g|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 4 g||20%|
|Unsaturated fat 13 g|
|Carbohydrates 8 g||3%|
|Sugar 4 g|
|Fiber 0 g|
|Protein 5 g||10%|
|Cholesterol 8 mg||3%|
|Sodium 150 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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