Refrigerate in an airtight container for up to three days. Serve immediately or refrigerate for later. Add the black garlic and black pepper and pulse until smooth. You should be able to turn it upside down and it should stay in place. If this step is not performed properly the sauce will not come together and you’ll have to begin again, so be patient!! It is not possible to add the oil too slowly, so take your time.īlend until all the oil has been incorporated and the desired consistency is produced. Simply put, emulsification is the process of combining (by force) two liquids that don’t want to mix (such as oil and water). Adding the oil slowly is ESSENTIAL for the emulsification process. Next, add the egg yolks and white wine vinegar and pulse until combined.Ĭontinue blending while slowly adding extra-virgin olive oil one teaspoon at a time or slowly drizzling it. *If you don’t have a mortar and pestle you can skip this step and just throw it in your food processor. Transfer the paste to the bowl of a food processor fitted with a steel blade or a blender. I have included a link below.īegin by using a mortar and pestle to crush the garlic together with the salt. If you are not able to find any locally, it is available for purchase through Amazon. Personally, I’ve never seen it at a grocery store, however, I’ve heard that it is available at Trader Joes.
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