How do I into a garlic sauce? Doesnt have to be haughty, I just

Sriracha

>>8705164
>taste good with meat
I like garlic aioli with steak
http://allrecipes.com/recipe/233390/quick-garlic-aioli/
Easy as fuck. I make it pretty much like that recipe, but usually use roasted garlic.

>>8705180
>garlic aioli
>garlic
>aioli

>>8705181
Why are you freaking out?

aïoli
/aJˈəʊlJ; eJ-/
noun
garlic mayonnaise
Word Origin
from French ail garlic and Latin oli oil

>>8705179
plenty of oil, heat it up, take it off the heat, throw in a metric fuckton of finely chopped garlic, a bit of coriander (the brown dried root, not the fresh aka cilantro), fresh chili or some sriracha. careful not to burn the garlic.

pour all that over some ovenbaked veggies (mushrooms, zuchhini, paprika and eggplant, cut like mouthbig pieces), maybe some fresh cabbage and finely sliced carrots, add fresh chives and parsley. put it in a jar, and let it sit over night.

>>8705201
Someone explain it to him please, I can't be fucking arsed today.
Cheers.

>>8705201
water. wet water. wet, liquid, 20°c, 1010hPa water.

>>8705201
That you're basically saying: garlic garlic mayonaise you fucking daft piece of shit.

>>8705201
Are you the kind of guy who uses his PIN number at the ATM machine?

>>8705268
since ATMs in non-third world countries require a PIN to withdraw cash, I bet he does use a PIN at an ATM.

>>8705274
whoosh: the post

What about lebanese?

>>8705274
NIC card.

Naan bread.

File: lebanese.jpg (171KB, 900x1200px) Image search: [Google]

171KB, 900x1200px

>>8705296
I don't understand why social justice warriors have to bring their sexual deviance into every discussion

>>8705180
>http://allrecipes.com/recipe/233390/quick-garlic-aioli/

>Making your own aioli with store bought mayonnaise...

>>8705181
He is doing it because you cannot make aioli without garlic, therefore adding "garlic" in front of aioli is redundant. Aioli is pretty much just garlic oil, using the oil to whisk mayonnaise came later.

>>8705164
-chop 1/4 cup onions and bell pepper
-mince 3 garlic cloves
-saute in a pan with butter until brown
-add to 1/2 cup plain white yogurt
-season with salt and black pepper
-stir and serve with beef, pork, or chicken.

>>8705303
i really hope she has a penis

Sauce spéciale à l'ail pour gigot
[Garlic Sauce for Roast Lamb]

Makes 1 1/2 to 2 cups

1 large head of garlic
heavy bottomed saucepan containing about 1L cold water
3/4 cup of milk, more if needed
1/8 tsp salt
1/4 tsp rosemary or thyme
1 1/2 Tb raw white rice
1 cup brown lamb/beef stock
blender or sieve + spoon + bowl

Separate garlic cloves, bring to boil in saucepan and boil for 30 secs. Drain and peel
Set again in cold water, bring to boil, and drain

In saucepan, bring milk, salt, herbs and rice to simmer. Add garlic and simmer very slowly for 45 mins, add more milk if rice is in danger of scorching

Pour in stock and simmer for 1 min.
Force through sieve with bowl + spoon or puree in blender. Correct seasoning

If cooking with roasted lamb, deglaze roasting tray with 2-3 Tb of stock or water and scrape up juices, then strain into garlic sauce

>>8705210
What you dont enjoy garlic aioli ?bet you dont like salsa sauce either

>>8705303
Would smash.