I could have sworn that I came across the recipe for this wonderful (and quite addictive) sauce in the LA Times Food section about 15 years ago. Might it be worth an archive search?
Just wanted to say that I love the new photo in your header. It's gorgeous. And congrats on being mentioned in the Times!
I agree with Foodie... your new photo is great! Love it!
since you pimped my comment, i decided i better get off my butt and actually try one of those recipes. last night i was roasting a chicken so it was the perfect opportunity. using the recipe from the orginal post (there were others in the comments), i made the garlic sauce in my blender. i think it was too lemony and not garlicy enough, but that might have been because my garlic wasn't the freshest. also the texture was a bit off. however, a great starting point, and it sure was tasty on that chicken.
themirthmobile--good for you! I still have a stock of zankou's own sauce in my fridge, but when I run out....
Thnks for the secrets! I love garlic sauce, but there are alot of different ingredients that I was not sure if I could included into. This help me so much to resolve my doubts.
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