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Spicy Kick: Add a small chopped chili pepper or a pinch of cayenne to the blender for a spicy version.
Herb Infusion: Blend in fresh herbs like cilantro, basil, or dill to create a herbed garlic sauce.
Vegan Option: Skip the egg white and instead add a splash of aquafaba (the liquid from canned chickpeas) to achieve a similar creamy consistency.
Frequently Asked Questions:
Q: Can I use olive oil instead of neutral oil?
A: It’s best to stick with a neutral oil for this recipe, as olive oil can make the sauce bitter when heavily blended.
Q: Why did my garlic sauce separate?
A: The key to a successful emulsion is patience. If the oil is added too quickly, the mixture may split. Add it very slowly, especially at the beginning.
Q: Is it safe to eat raw garlic sauce?
A: Yes, as long as the garlic is fresh. If you're concerned, you can blanch the garlic cloves briefly in boiling water to mellow their sharpness without losing too much flavor.
Q: How can I make it lighter?
A: You can substitute half of the oil with plain Greek yogurt for a lighter, tangier version of the sauce.
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