Home Cooking

Served "mystery sauce" at Egyptian restaurant


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 23

Served "mystery sauce" at Egyptian restaurant

miss_mia | Jul 16, 2005 10:07 AM

I had the most intriguing "mystery sauce" last night at a very unpretentious local Egyptian restaurant. It was pure white and extremely creamy, and the proprietress challenged each table to identify it, warning that there was no cream or yogurt in it. Tasting it, the overwhelming flavor was garlic, but in appearance the only thing I could think of was the silkiness of homemade marshmallows (if you haven't made them, that's another post!).

I finally realized it was olive oil, and the proprietress confirmed it - olive oil, garlic and lemon whirled in a blender for 45 minutes! But there is another ingredient, which she wouldn't reveal.

It's been on my mind ever since. The sauce was perfectly stable - it didn't change throughout the meal. Do you think the "secret ingredient" adds stability, or could the olive oil and garlic stand up on its own? I'm thinking gelatin (but nothing hot to dissolve it in) or pectin.

Want to stay up to date with this post?

Recommended From Chowhound