Be sure to bring to room temperature before serving. The sauce can be refrigerated for several days. Stir in the lemon zest, ground pepper and additional salt to taste.Īt this point you can thin the sauce by adding cold water in a slow steady trickle while stiring until the sauce is the consistency you want for your application thicker for dipping or thinner for saucing. I found that 4 to 6 tablespoons of mashed potatoes will be enough to make the sauce very thick. Continue working the ingredients together until the texture thickens and is emulsified.Īt this point begin adding the mashed potatoes a tablespoon full at a time and working them into sauce until completely incorporated, before adding the next tablespoon of mashed potatoes. Increase the speed of your circular motion and begin adding the olive oil by the tablespoon full and the remaining lemon juice you intend to use in a slow steady trickle. The smoother the paste the better the results. This may take a few minutes, but well worth the effort. Using the pestle grind the ingredients in a circular motion into paste. Add the salt and half of the lemon juice you intend to use. Finely mince, or microplane, the garlic and place in a mortar. Remove the center green parts and discard. Peel the garlic and slice the cloves in half lengthwise. ![]() Lightly mash the potato using a fork, or pass the potato through a potato ricer, and set aside. ![]() Slip the skin off the potato and break the potato apart and place in a bowl. When very soft remove from the pan and set aside until cool enough to handle. 2 to 4 tablespoons cold water for thinningīoil the potato with skin on in salted water.6 to 8 tablespoons extra virgin olive oil.4 to 6 tablespoons freshly squeezed lemon juice.Famous for their secret family recipe garlic spread and chicken, dont miss out on this fast food eatery On the table: 1/2 White Chicken Plate - 6. ![]() 1½ teaspoons flaked sea salt + more to taste Hole in the wall feel, but its a chain and its always busy.Processing potatoes into the sauce tends to turn the potato starch into a thick glutinous paste which is not the texture you want for this sauce.Įastern Mediterraneans like assertive flavors, as do I, but feel free to reduce the amount of garlic and lemon juice used if you prefer a more subtle sauce, particularly for fish dishes.Įastern Mediterranean Lemon Garlic Sauce   makes 4 servings/ 1 ½ cups The recipe can be made in a food processor, but I much prefer the traditional mortar and pestle method which produces a smoother silky texture. To bind the sauce mashed potatoes are then worked into the sauce until smooth and creamy, with a final seasoning with salt and pepper. Once relatively smooth olive oil is slowly worked into the paste until incorporated and the sauce is viscous. Lemon juice is then worked into the garlic paste. Similar to Greek Skordalia, garlic and salt are ground into a paste in a mortar. By no means their secret recipe, but a garlic lemon sauce which is made all over the Eastern Mediterranean where lemons are plentiful. As promised, here is my recipe for a Zankou Chicken’s famous secret lemon garlic sauce.
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