for one egg white we need only one fresh garlic clove ,1tsp of white vinger,1/2 cup of oil and salt to taste we put the egg white and the garlic clove and mix them ,then we put the oil and mix then the vinger and mix and finally the salt
Eggs should go in 1st and oil should be poured in slowly as you are emulsifying.... it should be thicker indicating fully incorporated oil and egg. A stick blender/emulsifier works better.
Please make some recipe high in garlic low in cholesterol and fats but tasty For cholesterol Patients ( Mean which Decrease Cholesterol not increase Like this Recipe have oil etc ) I mean if some one want to use 2 garlic clove daily but he couldn't because of bad garlic taste.
Hello Huma! I made it yesterday taste was soo good but oil n egg didnt combine together to form thick substance ... Oil was seperate n egg white too . i took accurate measurement as mentioned than why it happened ????
+Aroma n Flavour Station AFS by Sheza Raza Thanks for watching the recipe. If you add the oil too quickly or if you add too much oil, the sauce will break and become a thin, oily mess.
+sanjubabha After making it leave it out for a few hours before putting it in the fridge, so the acid has a chance to kill the bacteria in the egg. You can keep it for 1-2 weeks. After ward use it at your own risk
+zehra nabeel No there is no harm eating raw eggs, it takes the nutrient-density to a whole new level. They are highly digestible and full of readily-available nutrients. Store right away in an airtight container for up to 3 weeks in refrigerator.
+Huma in the kitchen disagree, i am a food forensic. that would apply to egg yolk but not egg whites. u dont get the nutrients out of egg whites, if they are not cooked and thats my only hesitation towards making this . would it still be a garlic sauce to enjoy if i dont put egg white?
+hazbas basheer I have had it with potato and its good also but the best way to me is with fresh garlic, salt , lemon and oil ! To get it very fluffy n light I have never heard of adding egg whites . I thought you just drizzle the oil very , very slowly . I live in an Arabic\Lebanese\Indian\Muslim\American\Yugoslavian\.....etc...neighborhood..............A molting pot as we call it . Actually today we are bbq-ing kofta and other meats and I am making it all myself . I'm Italian n my husband is Ukrainian. I have learned many dishes from all my neighbors n friends . Toom { americans call it garlic smeer , lol} it goes great with most all meats , LOVE IT !!!! We are cooking all this for our 24th Anniversary today . Nothing like a mixed variety of foods for a great celebration . Thank you also for your recipe , I will give it a try . Have a great rest of the weekend !!!
+kathy jo tourtois Happy Anniversary! You are absolutely right, but that's the way I make this sauce. Some people add potato, some use garlic, oil, lemon juice and salt. This is my experiment and it turned out to be good for me. Because I don't want too much oil in my recipe. That's why I use egg in emulsification process. Happy cooking
in shaa allah I ll try...I tried some rcps of garlic sauce....I didn't get the taste like restaurant style
Made it.
That was yum😋
AWESOME recipe! Many many thanks! Just made it - turned out FABULOUS!
lol I opened my mouth when you bought the spoon closer to the camera :P
wow very nice
ur food processore is nice from where did u buy it.
I used to eat in Dubai.... it’s very tasty 😋
hey.... this recipe is really good... I tried it and was loved by all.. thank you so much 👍👌
thank you thank thank you we were making with u and make for us veryyy delious 👍👍👍
I can smell it 😍😍
u made garlic mayo
No , garlic mayo is using egg yolks, this is using egg whites!
Kristian Figueroa
for one egg white we need only one fresh garlic clove ,1tsp of white vinger,1/2 cup of oil and salt to taste
we put the egg white and the garlic clove and mix them ,then we put the oil and mix then the vinger and mix and finally the salt
Eggs should go in 1st and oil should be poured in slowly as you are emulsifying.... it should be thicker indicating fully incorporated oil and egg. A stick blender/emulsifier works better.
That's the BEST disclaimer I ever seen! How much is a pinch? Pinch of salt I mean.
very nice and very easy to make only with few ingredients
thank u so much
Looks yummy, kya isay egg white ke bina bhi banaa sakte hai
its looking nice
Good resepi 👌 👌 👌 💟 💕
Garlic is healthy but after pouring a lot of oil I don't think its still healthy
Can u make optp mayo sauce?its too yummy
isare me switch operate hona chahiya get it repaired-recepie is owsome Thnx
Normaal doen
thnk u. for your recipes
Please make some recipe high in garlic low in cholesterol and fats but tasty For cholesterol Patients ( Mean which Decrease Cholesterol not increase Like this Recipe have oil etc ) I mean if some one want to use 2 garlic clove daily but he couldn't because of bad garlic taste.
Nice
home made mayo ki recipe dijye please ...
I like it, I lived in dubai many years.
Hello Huma! I made it yesterday taste was soo good but oil n egg didnt combine together to form thick substance ... Oil was seperate n egg white too . i took accurate measurement as mentioned than why it happened ????
+Aroma n Flavour Station AFS by Sheza Raza
Thanks for watching the recipe.
If you add the oil too quickly or if you add too much oil, the sauce will break and become a thin, oily mess.
Ok i took accurate measurements but ill try again may be somewhere i made some mistake. Thank you
Good luck for the next time.
Hi you mentioned egg white, but didn't use the same
Thumbs up!
Chicken lollipops next please ?
I loved this sauce.
can anyone tell me How to minimize the strong, pungent and heated taste of Garlic in this Sauce?
before blending your garlic remove the small greenish sprout from the middle of each glove..
roast the garlic first
sauce is literally called "garlic" lol
Adding more oil will help
can i use it without the eggs because i hate egg?
Yes you can omit egg, but you have to add more oil for that creamy texture. Soon I will make another garlic sauce without egg.
thanks xx ! preferably vegan because i started to chose to start my transitioning journey
Yummy...!
With in How many days can we store it?
Alternate of egg white plz plz plz
wow
I love it.
Loved it , I'll surely try it
Api coconut oil le sakte hai? Kyunki hame hair pe lagana hai.
Can I use coconut oil
ye kitnay din k liye save rakhsaktey hain ? ?
Kindly please make one quick video on how to make
mayonnaise at home.
can I keep this sauce of refrigaretor
easy ....
why does it turn little bit different color after freezing, thanks
Is it possible to do this with a high power blender?
Dear I live in USA so is it a yellow lemon or lime which is green in color ? Does this juice make sour taste or balanced thanks
+samina khurram
I use yellow lemon. Lime is more acidic and bittersweet in taste. Lemon juice gives a sour taste to the sauce
Garlic chiken plz
what is prossces to long time pr
eserve it
Will try thank you
is this sauce tastes like raw garlic flavor?
Yes it tastes like raw garlic
If am adding lime juice what's the amount
same amount
Can I make it without lemon juice and vinegar ?
No
not whole egg.? only white part?
Yes
Zaki Rizwan
Thank you for doing your nails and the recipe.
as salamuwalaykum...can I use white vinegar in the place of lemon juice. .
no , it gives off a strong smell , use citric acid powder instead
for how long u can preserve this garlic sauce
+sanjubabha
After making it leave it out for a few hours before putting it in the fridge, so the acid has a chance to kill the bacteria in the egg. You can keep it for 1-2 weeks. After ward use it at your own risk
Huma in the kitchen would you please tell me why its color turned different after freezing, not very light but not white, thanks
can I use vineger instead of lime juice??
yes you can but taste would be strong
why did you make mayonnaise? it was fine until you added egg.
Can i use cocking oil
can I make it without lemon juice
lots of oil
The egg is raw so is it ok to consume it and for how long can we store the sauce.. Thank you :)
+zehra nabeel
No there is no harm eating raw eggs, it takes the nutrient-density to a whole new level. They are highly digestible and full of readily-available nutrients. Store right away in an airtight container for up to 3 weeks in refrigerator.
+Huma in the kitchen
But if anyone has some issues or food borne illness. Plz ask your doctor.
+Huma in the kitchen disagree, i am a food forensic. that would apply to egg yolk but not egg whites. u dont get the nutrients out of egg whites, if they are not cooked and thats my only hesitation towards making this
. would it still be a garlic sauce to enjoy if i dont put egg white?
I tried but turned in greenish color ...what is the reasons pls advice
Chandrashekhar Prasad your garlic is probably expired
Where is your voice the thing is you telling things very understandable and that is missing please make this receipy again
not the way to make it. no egg whites. we make it every Sunday to accompany the lebanese BBQ.
its suppose to be white and fluffy, yours is neither.
Can you tell me how to make it
Electrical forces plz let me know how.do you make garlic sauce
That's... a lot of oil. :/
will it be sour I'm taste... I don't want sour taste.. what should I do
It will be sour.
Huma in the kitchen I want sweet taste what I should do please reply me
There was a really bitter aftertaste. Any suggestions?
Cut garlic cloves in half lenghtwise and remove the green stems also try adding less lemon juice
PCcup atop pita Wii
Bismillah, NO NAIL POLISH WHEN COOKING, thanks, sukhran jazaakallah, khudahafiz, salaam, Canada, Toronto,
9
Itnaaaaa oil....
Fabulous recpie
But oil that much
OMG
itstead of magic and stuff u could have just indicated the amounts clearly
Put your glasses on and you will see all the measurements at the beginning of the video.
Some people adding potato ?....y?
Really? I don't know. May be to thicken the sauce or that just another type of sauce with potato
+hazbas basheer I have had it with potato and its good also but the best way to me is with fresh garlic, salt , lemon and oil ! To get it very fluffy n light I have never heard of adding egg whites . I thought you just drizzle the oil very , very slowly . I live in an Arabic\Lebanese\Indian\Muslim\American\Yugoslavian\.....etc...neighborhood..............A molting pot as we call it . Actually today we are bbq-ing kofta and other meats and I am making it all myself . I'm Italian n my husband is Ukrainian. I have learned many dishes from all my neighbors n friends . Toom { americans call it garlic smeer , lol} it goes great with most all meats , LOVE IT !!!! We are cooking all this for our 24th Anniversary today . Nothing like a mixed variety of foods for a great celebration . Thank you also for your recipe , I will give it a try . Have a great rest of the weekend !!!
+kathy jo tourtois
Happy Anniversary!
You are absolutely right, but that's the way I make this sauce. Some people add potato, some use garlic, oil, lemon juice and salt. This is my experiment and it turned out to be good for me. Because I don't want too much oil in my recipe. That's why I use egg in emulsification process. Happy cooking
+Huma in the kitchen I love garlic sauce and I didn't know how to make it ..... thanks for sharing your reci
its very unhealthy too much oil
Don't cook it and go and watch another video where they use less oil and also keep your boring opinions to yourself cos nobody cares what you think.
It's olive oil,sweetheart lol