12 ounce can evaporated milkThis is the proper white sauce to use, but I guess Scottish
1/2 cup white sugar
1/4 cup white vinegar
Interesting. I've had sweet salad dressings
like that. Not really my thing
Maritimers are adverse to garlic.
Lebanese Garlic Sauce (Toum)
1 cup garlic cloves peeled
1 teaspoon salt
4 cups canola oil
1/4 cup lemon juice
Notes:
Do not replace canola oil with olive oil, it will ruin the end
result. You can use vegetable or corn oil.
If the mixture breaks while processing, stop adding additional oil
and lemon juice and continue pulsing until it comes together again.
Recipe from Mama's Lebanese Cuisine.
Quoting Michael Loo to Jim Weller <=-
Lebanese Garlic Sauce (Toum) [...] Do not replace canola oil
with olive oil, it will ruin the end result. You can use
vegetable or corn oil.
Where did the old Lebanese grannies get their canolas from?
if you add oil too enthusiastically, it'll be a while before
you notice the break, in which case it may be irreparable (at
least, without adding an emulsifier).
Don't add capsicum to the following recipe, or you will rouille
it. [...] Aioli
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