hi everyone today we're making the
Arabian garlic sauce called doom doom is
absolutely delicious initial warmest
with fried chicken as a dip I absolutely
love this Charlie Key sauce and we're
gonna take a look at how to make it at
home now film is called garlic sauce by
many people and some people also refer
to it as a garlic paste for some reason
but it's not to be confused with the raw
garlic paste used for cooking doom is an
emulsified garlic sauce and much like
mayonnaise so here we're gonna take a
look at how to make this delicious
garlic sauce at home so for this we need
6 cloves of garlic I'm using the larger
cloves of garlic here we're going to
crush this using a pestle and mortar to
this we're going to add a quarter
teaspoon of salt and crush it further so
it's pounded almost to a paste and we
can set that aside and for this tune
recipe we're also using the egg white of
one large egg for any recipe that calls
for raw eggs like this it's always best
to use pasteurized eggs so I'm going to
separate the egg and for this recipe we
will only be using the egg white we also
need 1 to 2 tablespoons of freshly
squeezed lemon juice and we're also
using a cup 240 ml's of sunflower oil so
we're going to add all the crushed
garlic to the blender and make sure the
blender jar is absolutely dry before you
start to make your garlic sauce
we're using a blender with a lid like
this that has a hole on top so that you
can drizzle in the oil and using a
powerful blender is necessary to make a
good emulsified sauce so we're going to
start our machine on high and we're
going to start to drizzle in some oil
now when you're drizzling in the oil
always pour very slowly and steady thin
thread like stream the stream of oil has
to be extremely thin and you have to
pour slowly and once the garlic is mixed
up a little you want to remove the lid
and use a spatula to scrape down the
garlic back to the bottom of the jar and
we can continue and while we're making
the sauce there is a tendency for the
oil to splatter outside of the jar so
we're going to use this funnel to
prevent that and now we're going to
continue to drizzle in our oil in as
thin a stream as possible again this is
very important pour as steadily and
slowly as possible
[Music]
now once the garlic is completely
submerged in oil we can we can add the
egg white at this stage
and we're continuing to blend now almost
immediately you can see the sauce
turning white and foamy so you're gonna
let that run briefly and then we can
continue with that thin slow steady
thread like stream of oil and using one
of these bottles for pouring the oil is
very helpful because you need to get the
oil has been as possible so as we keep
going you will notice that the sound of
the blender will change as the sauce
gets thicker and thicker now when you're
almost halfway through you want to open
the jar and check out the consistency
and before that we're going to add a
teaspoon of lemon juice this helps in
the emulsification process and also adds
flavor now we're going to open up and
check how it's going I still have some
oil left in my bottle now as you can see
the sauce has thickened but there's a
layer of oil around it and it's not
quite thick enough it's a little bit
runny so we're going to continue running
our machine but we can do a taste test
and add salt if needed as well as a
little bit more lime juice
[Music]
and we're going to drizzle in the
remaining oil on high speed just as
before and also as a trick I often add a
tablespoon of really ice-cold water and
this tends to firm it up really quickly
in the end I only do this towards the
end once the sauce is already thickened
and now you can see our garlic sauce is
ready it's the perfect texture doesn't
look greasy that looks just like
mayonnaise and the taste is really good
but at this point it will have a
stronger pungency of the garlic so what
you want to do is you want to store it
in a jar in the fridge overnight the
next day the garlic sauce will be milder
and perfect to add to your shawarmas or
with your fried chicken so I hope you
tried this method it's easier to make a
smaller amount with this method you can
also use your food processor to make
garlic sauce but usually if you're using
your food processor you need a larger
amount of garlic to make it work
properly so we hope you enjoy the video
thanks for watching bye
Arabian garlic sauce called doom doom is
absolutely delicious initial warmest
with fried chicken as a dip I absolutely
love this Charlie Key sauce and we're
gonna take a look at how to make it at
home now film is called garlic sauce by
many people and some people also refer
to it as a garlic paste for some reason
but it's not to be confused with the raw
garlic paste used for cooking doom is an
emulsified garlic sauce and much like
mayonnaise so here we're gonna take a
look at how to make this delicious
garlic sauce at home so for this we need
6 cloves of garlic I'm using the larger
cloves of garlic here we're going to
crush this using a pestle and mortar to
this we're going to add a quarter
teaspoon of salt and crush it further so
it's pounded almost to a paste and we
can set that aside and for this tune
recipe we're also using the egg white of
one large egg for any recipe that calls
for raw eggs like this it's always best
to use pasteurized eggs so I'm going to
separate the egg and for this recipe we
will only be using the egg white we also
need 1 to 2 tablespoons of freshly
squeezed lemon juice and we're also
using a cup 240 ml's of sunflower oil so
we're going to add all the crushed
garlic to the blender and make sure the
blender jar is absolutely dry before you
start to make your garlic sauce
we're using a blender with a lid like
this that has a hole on top so that you
can drizzle in the oil and using a
powerful blender is necessary to make a
good emulsified sauce so we're going to
start our machine on high and we're
going to start to drizzle in some oil
now when you're drizzling in the oil
always pour very slowly and steady thin
thread like stream the stream of oil has
to be extremely thin and you have to
pour slowly and once the garlic is mixed
up a little you want to remove the lid
and use a spatula to scrape down the
garlic back to the bottom of the jar and
we can continue and while we're making
the sauce there is a tendency for the
oil to splatter outside of the jar so
we're going to use this funnel to
prevent that and now we're going to
continue to drizzle in our oil in as
thin a stream as possible again this is
very important pour as steadily and
slowly as possible
[Music]
now once the garlic is completely
submerged in oil we can we can add the
egg white at this stage
and we're continuing to blend now almost
immediately you can see the sauce
turning white and foamy so you're gonna
let that run briefly and then we can
continue with that thin slow steady
thread like stream of oil and using one
of these bottles for pouring the oil is
very helpful because you need to get the
oil has been as possible so as we keep
going you will notice that the sound of
the blender will change as the sauce
gets thicker and thicker now when you're
almost halfway through you want to open
the jar and check out the consistency
and before that we're going to add a
teaspoon of lemon juice this helps in
the emulsification process and also adds
flavor now we're going to open up and
check how it's going I still have some
oil left in my bottle now as you can see
the sauce has thickened but there's a
layer of oil around it and it's not
quite thick enough it's a little bit
runny so we're going to continue running
our machine but we can do a taste test
and add salt if needed as well as a
little bit more lime juice
[Music]
and we're going to drizzle in the
remaining oil on high speed just as
before and also as a trick I often add a
tablespoon of really ice-cold water and
this tends to firm it up really quickly
in the end I only do this towards the
end once the sauce is already thickened
and now you can see our garlic sauce is
ready it's the perfect texture doesn't
look greasy that looks just like
mayonnaise and the taste is really good
but at this point it will have a
stronger pungency of the garlic so what
you want to do is you want to store it
in a jar in the fridge overnight the
next day the garlic sauce will be milder
and perfect to add to your shawarmas or
with your fried chicken so I hope you
tried this method it's easier to make a
smaller amount with this method you can
also use your food processor to make
garlic sauce but usually if you're using
your food processor you need a larger
amount of garlic to make it work
properly so we hope you enjoy the video
thanks for watching bye
0 Commentaires