A friendly Resolution Recipe

[madbaker]

"Friendly" because you'll all smell like garlic afterwards.
A Dish (Garlic sauce)

Crush garlic with salt, peel the bulbs well, and mix with six eggs without the egg-whites. Add vinegar and a small amount of water, not too sour, and bring it to a boil so that it remains thick. You can use that for grilled chickens, morels, or mushrooms, or anything you want. (Daz buch von guter spise, 1350s)

First pass:
1.25 ounces peeled garlic (about 8-10 medium cloves)
1/8 tsp salt
2 egg yolks
2 Tbsp red wine vinegar
2 Tbsp water

Crush garlic and mix into egg yolks with salt. Stir in vinegar and water. Bring to a boil over medium heat, whisking gently. Simmer for 3-5 minutes, until yolk mixture is cooked.

What worked: This certainly was garlicky. Also vinegary. Beautiful golden color. Excellent combination with morels.

What didn't: The wife now has my (mostly former) cold, so the effect of the over-garlicky, over-vinegary factors was muted. Otherwise, they'd be way too strong. Also, this was too thick (it didn't pour so much as glopped) and the overall quantity was too small.

Will I make it again? Yes. I want to get it right; also, this would be good with grilled chicken as it suggests. Plus it'd be an easy sauce for an event.

Revised version for next attempt:
1.5 ounces peeled garlic
1/4 tsp salt
4 egg yolks
2 Tbsp red wine vinegar
1/2 cup water

Edited to add: Oops. Forgot the original recipe, but that's there now.
What I'm reading: Steve Perry, Matadora

Comments

[gaudete1066.livejournal.com]

Think it'd work with tofu?

[madbaker.livejournal.com]

It couldn't hurt the tofu...

[gaudete1066.livejournal.com]

Oh dear... Another trauma survivor of poorly prepared tofu?

[madbaker.livejournal.com]

My dad went through a vegetarian phase in the '70s, when all you could get was TVP(tm) - Textured Vegetable Protein. It came in canisters, looked like dehydrated dog food, and was less appetizing.

That said, I don't avoid tofu. It's not my fave, but I don't mind it occasionally.

[gaudete1066.livejournal.com]

Ah yes, I know TVP. I refer to it as "Textured Vinyl Protein." Not bad in small doses, though the newer generation of it is actually kinda good. Still, I prefer fresh tofu; I've even found a "micro-brewed" tofu that's beyond excellent. I like their garlic-herb tofu!
( www.smallplanettofu.com )

Can you reduce the granularity of the garlic?

[learnteach.livejournal.com]

I doubt you're going to be able to change the viscosity of the mixture. Can you reduce the granularity of the garlic, perhaps by mashing it into smaller particles in a mortar? Or mince then mash? If you added oil, you'd get some weird...nah, it wouldn't become aoili, it'd become ickoily.

19 steps!

Re: Can you reduce the granularity of the garlic?

[madbaker.livejournal.com]

The granularity wasn't an issue. I didn't add very much liquid this time, so I will try increasing the water-to-yolk ratio.

[ornerie.livejournal.com]

hmm. might need to try this.