Ingredients
Traditional Lebanese Garlic paste / sauce / dip
- 1 cup fresh garlic peeled, Make sure garlic is cold from the fridge
- 3 cup Avocado Oil (costco brand)
- Juice juice 1 lemon
- 1 teaspoon salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Use cold garlic from the fridge or freezer. Peel and place into a cup. pack it down tightly and heap it on top (see photo).
2. With garlic still in cup, fill with water and tip garlic and water into Thermomix bowl. Use the same cup to measure 3 cups of oil into a pouring jug leave next to thermomix. Juice the lemon and have that ready next to thermomix. Have salt within reach. Once you start the garlic you should not turn it off until it is ready as it may split or not emulsify.
3. Blend garlic and water on Speed 10, 20 seconds.
4. Turn to Speed 6. SLOWLY drizzle the oil through the measuring cup. (This should take about 6 minutes) . Pour in lemon juice and add salt. By this time the garlic should be emulsified into a thick paste consistency. It takes me about 6 and a half minutes from when I being to add the oil to wen i get the consistency I need.
Srape out garlic once complete and without rinsing the bowl, make a herb and garlic pull apart using the garlic left in the bowl!
Thermomix Model
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Recipe is created forTM 31
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Comments
Ladies and gents ... this is garlic sauce ... it's meant to be garlicy - that's kinda the point - I often double it cause we want more garlic
Super strong! I didn't have other oils so used olive and it doesn't taste good by itself but on some flat bread and then grilled it tastes great. Even my kids ate it which I was surprised about because I was worried it'd be too strong.
Made 3 small jars which will last a while! Next time I'd even use half the amount of garlic and will try the proper oil recommendation.
Mine was more almost jelly consistency, maybe I poured the oil too fast as I was done in about 4.5min. Next time will slow it down. Still good!
Love this simple recipe...tastes great...I used a combination of different vinigars just to use them up out the cupboard and taste great. I doubled the batch and cooked for about 30mins longer. Cali Fast Home Buyers
How long does this last in the fridge?
leannepwillliams:
I have a salicylate intolerance. It is the natural chemical in most fruit & vegetables.
Dearest MelMurphy:
Note to self - Ask MelMurphy "How come you aren't allowed lemon?"
Note for self:
Try with half a cup of garlic as comments say it was too strong plus I can't have too much garlic.
Try to substitute lemon juice for citric acid as I'm not allowed lemon.
i made this and it worked out great. i followed the recipe to the letter. i found if you leave the measuring cup lid on the oil flows in slowly under it. it took me about 6 - 7 min
very strong
I didn't achieve a thick paste consistency either. Let it go for about 8 min.
Will definitely try again though.
Thank you
M.Brookes
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