A zippy and creamy lemon garlic sauce that's perfect for dressing a kale salad or as a finishing sauce for meat or vegetables. Recipe: thefrayedapron.com/lemon-garl...
Followed you recipe step by step and it turned out…bad! First of, there’s way too much lemon! The sourness is overwhelming and it kills all other tastes. Not even garlic could cut through it. Hence the quantity of the lemon juice should be halved. Secondly, two cloves of garlic is not enough! Double or triple it to get at least a hint of flavour. Thirdly the sauce is too runny. Like water. Not good. And finally, one should add a bit of sugar to balance out the taste. Verdict: this recipe is not nice at all!
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Thank you. Was looking for a recipe that didn't use butter. 👊🏾
Gotta try this
Lovely and quick, thanks
Love you so much thank you for the simple tasty great recipe.
Cool thanks
cultured, distinguished, the natural strainer.
Thank you for not adding sugar
can these be stored and used, if so how long can it be stored
Yes you can store it up to a week
Isn't this just vinaigrette?
Why yes, it sure is! I think it's pretty special though because the garlic acts as a binder and makes it nice and emulsified.
🤭😂🤣😂🤣😂I hope your hand is clean 🤣😂🤣😂🍻🍻🍻🍻👍👍👍👍
Followed you recipe step by step and it turned out…bad! First of, there’s way too much lemon! The sourness is overwhelming and it kills all other tastes. Not even garlic could cut through it. Hence the quantity of the lemon juice should be halved.
Secondly, two cloves of garlic is not enough! Double or triple it to get at least a hint of flavour.
Thirdly the sauce is too runny. Like water. Not good. And finally, one should add a bit of sugar to balance out the taste.
Verdict: this recipe is not nice at all!
Did you taste it by itself or on a leaf/vegetable/pasta/meat?
I use this ratio all the time and make it fresh. 2 cloves of freshly minced garlic, juice of 1 lemon, and 4 tbsp of oil of choice❤😁