3 ways to do garlic sauce or mayonnaise

CORN FLOUR GARLIC SAUCE       

Ingredients:

• Water – 1 cup
• Corn flour (Corn Starch) – 4 tbsp
• Salad oil / Olive oil – 2 tbsp
• Garlic – 2 cloves
• 1 big size egg
• Salt – 1/4 tsp
• White vinegar 1 tsp

 Instructions:

• In a small mixing bowl add corn flour, and to it add 1/4 cup water and mix well without any lumps. Use a balloon whisk as it does the work well.
• Heat the remaining water in a sauce pan, When it comes to a boil, add the corn flour-water mixture, simmer the flame and cook till the mixture begins to thicken.
• Take of fire and leave it to cool to room temperature for 60 minutes then 30 minutes in the fridge.
• After the corn flour-water mixture is cold it’ll look like one piece of gel, add it with all the other ingredients in a processor and beat well till creamy.
• Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
• This will stay good for about a week. Use a clean spoon.

POTATO GARLIC SAUCE            

Ingredients:

• 150g boiled potato and mashed.
• Salad oil / Olive oil – 2 tbsp
• Garlic – 2 cloves
• 1 big size egg
• Salt – 1/4 tsp
• White vinegar 1 tsp

 Instructions:

• Add the mashed potato with all the other ingredients in a processor and beat well till creamy.
• Transfer to a clean, dry bottle. Keep it tightly closed and refrigerated.
• This will stay good for about 4 days. Use a clean spoon.

GARLIC MAYO OR SAUCE             

Ingredients

• 1 large egg yolk.
• 1 1/2 teaspoons fresh lemon juice
• 2 garlic cloves.
• 1 teaspoon white vinegar
• 1/2 teaspoon salt plus more to taste
• 3/4 cup canola oil, divided

 Instructions:

• Combine egg yolk, lemon juice, vinegar, garlic, and 1/2 teaspoon salt in the processor and beat until blended and bright yellow, about 30 seconds.
• Add 1/4 cup oil to yolk & garlic mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream,  until mayonnaise is thick, about 6 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

(adding one cube of ice while blending would help to give more consistency)

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