note that some recipies call for a raw egg as well.
ymmv on that. supposedly a boiled potato can be a replacement if you're worried about raw eggs in your stuff.
>How do kebab shops make their garlic sauce?
Ugh you haven't had real food. This quesion is the same stupidity as donor kebab sauce from sweetened condensed milk.
The right sauce to make is from fresh ingredients, not desert-climate no refrigeration pantry items like oil and mayonnaise. Your sandwich should be sauced with sesame based tahini yogurt sauce, fresh herbal zhoug for Hispanicy heat, or tzatziki from yogurt and fresh cucumbers and yes garlic.
ah, yes, let me travel to bumfuck batman in turkey so I can have the authentic sauce made by hairy armpit rolling cloves of garlic by ivediks grandma and oil straight from a beavers gland for the real thing instead of using locally available resources, otherwise its not "the real thing"
fucking farrokh orders it from the fucking wholesalers, you stupid cunt. do you seriously believe old mate has his mum out back squeezing garlic? fuck off, you fat fucking israelite fingered arsehole.
>plain yogurt >lemon zest or lemon juice >some thyme or oregano >mix in some milk to get the right texture >cut an entire bulb of garlic in half, then throw in some foil and roast at 350 for 10-20 minutes >mush up garlic in the yogurt >mix a lot
Depends. It's either tzatziki/cacik adulterated with water/oil or some garlicy watered down mayonnaise.
1/3 parts raw garlic
2/3 parts neutral oil
blender
add water to loosen the emulsified sauce to your liking
lemon juice, salt sugar to taste
This. Read recipes for toum, that's what you're looking for.
They do not want recipes. They want to argue and racial slur. They are doordash people, fueled by slop and hatred.
Nothing beats a good Toum with some charcoal roasted chicken or lamb.
>mayonnaise
😐
>mayonnaise, syria
:O
note that some recipies call for a raw egg as well.
ymmv on that. supposedly a boiled potato can be a replacement if you're worried about raw eggs in your stuff.
Thatsa lot of oil no?
Rather some tzatziki
you can try more garlic than that but it may just be putrid. i would hedge less garlic more oil if anything but to your tastes
Fucking weirdo. "Uhu, this may be too much garlic!". Get fucked, buddy.
mayonnaise and sugar and msg
>msg
I'm semi-convinced that msg is the work of satan or one(s) of his ilk
they mix 1:1 roasted garlic (crushed and then ground) and sauce
>step 1: add garlic
>step 2: add sauce
>step 3: enjoy your garlic sauce
>How do kebab shops make their garlic sauce?
Do you want to really know my friend?
>How do kebab shops make their garlic sauce?
Ugh you haven't had real food. This quesion is the same stupidity as donor kebab sauce from sweetened condensed milk.
The right sauce to make is from fresh ingredients, not desert-climate no refrigeration pantry items like oil and mayonnaise. Your sandwich should be sauced with sesame based tahini yogurt sauce, fresh herbal zhoug for Hispanicy heat, or tzatziki from yogurt and fresh cucumbers and yes garlic.
ah, yes, let me travel to bumfuck batman in turkey so I can have the authentic sauce made by hairy armpit rolling cloves of garlic by ivediks grandma and oil straight from a beavers gland for the real thing instead of using locally available resources, otherwise its not "the real thing"
>turkey
try greece
sour cream, mayo, garlic, some Hispanice mix like Italian herbs, salt and pepper
fucking farrokh orders it from the fucking wholesalers, you stupid cunt. do you seriously believe old mate has his mum out back squeezing garlic? fuck off, you fat fucking israelite fingered arsehole.
place i used to go to would blend large batches of it. now the places near me only have subpar premixed shit.
>How do kebab shops make their garlic sauce?
They probably buy 5 gallon buckets of stuff.
This brand is made in Madison Height's MI and can be bought at Meijers and is just like the restaurant stuff.
I make toum with chicken skewers for my wife and it's a guaranteed panty dropper
Puree like 6 or 7 or so cloves of garlic with a few tablespoons of lemon juice and 2 egg whites and a pinch of salt
Once it's all blended, slowly pour in vegetable oil while the blender is running. Let it blend for a few seconds, then add a little more at a time.
It will slowly get really thick and fluffy. Stop with the oil when it's like sour cream...that's it
Like I said, I usually get blown when I make it so good luck nerds
>loads of garlic
>guaranteed panty dropper
Hmmm
>vegetable oil
Fuck off homosexual
you can make something 600x better with some effort. just make toum
yogurt (55%), mayonaise (30%), olive oil (10%). garlic, salt, pepper, sugar.
Something like that
With herbs, lemon juice, and a bit of oil.
A good one would use tzatziki
A bag one is just yogurt, garlic and mayo
I think Ethan's recipe comes pretty close
>garlic and onion powder
What's wrong with those
Everything. Use fresh ingredients.
Who the fuck adds fresh onions or garlic to fried chicken
I do
Everyone does. Never had a garlic sauce that didn't contain fresh garlic.
>using foul alchemic powders brewed by satanic witches when the actual real plants exist and are available
buy fucking huge tubs of it from Costco or a Wholesaler
>plain yogurt
>lemon zest or lemon juice
>some thyme or oregano
>mix in some milk to get the right texture
>cut an entire bulb of garlic in half, then throw in some foil and roast at 350 for 10-20 minutes
>mush up garlic in the yogurt
>mix a lot
Akschually... that's pretty much what I do.
I don't roast the garlic though, that shit goes in there fresh...and it shall burn.
prepacked probably
>How do kebab shops make their garlic sauce?
cum
some use greek yoghurt along with mayonaise and fresh garlic. cheap shops use store bought dried garlic.
Greek yoghurt outside of Greece is mainly just a meme.
ok
>ok
The response of a non-knower.