Home Cooking 29

Garlic Sauce

FoodSci | Feb 11, 200503:53 PM

I frequent a small Armenian restaurant that serves rotisserie chicken gyros, schwarma with a wonderful white garlic sauce. I always buy extra of the sauce and last time I asked the owner how long it keeps in the fridge. She said it keeps for a very long time since it's only garlic, oil, and lemon juice. Aha! Well, I tried to make it today... peeled some garlic and mushed it up in my food processor and blended in some olive oil and lemon juice. It came out much much stronger than theirs, with a lot more of that garlic burn. Theirs is more garlic taste, less burn, almost like the garlic flavor was somehow mellowed before turning it into paste. It's pure white so I don't think the garlic was roasted. Sooo... I decided to maybe heat it up in the microwave for a minute to maybe mellow it. The sauce turned green!!!! Anybody know what the heck happened? Is is safe to eat? Anybody maybe have a solid recipe for this stuff or ideas? Thanx!

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