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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 8 |
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If you are Canadian and familiar with the President's Choice memories of line of sauces, you may recall a creamy garlic sauce called Memories of Gilroy. PC no longer makes this sauce and it is one of my favourites for a stir fry I enjoy. So I decided to try and make a facsimile of it and I think I came relatively close. A lot of it is to taste so take your time and enjoy blending the flavours to get what you like. Prep time is for roasting the garlic but does not include any cooling time nor does the time include refrigeration of sauce Ingredients:
3 garlic heads, roasted |
1 cup water |
3 egg yolks |
1 egg |
4 tablespoons white vinegar |
2 tablespoons onion powder |
3/4 cup olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon sugar |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
Directions:
1. To Roast heads of garlic, remove outer paper and cut off top to reveal cloves then drizzle with olive oil. Bake for and hour to hour and a half in 350 degree F oven in a shallow baking pan.
2. Squeeze cooled garlic into blender and combine with egg yolks and whole egg, water, onion powder and white vinegar.
3. Blend at lowest speed while slowly adding Oilve oil.
4. Add remaining ingredients a bit at a time and blend slowly, tasting to acheive desired taste.
5. Refrigerate in a clean bottle or appropriate container to allow for shaking.
6. Always shake well before use.
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