Can I use fresh garlic that has been refrigerated in the sauce, "toum?"?
The sauce consists of 3 ingrediants: garlic, oil and lemon juice. The hard part of making it is to emulsify the ingredients. Some recipes say not to use garlic that has been refrigerated, some don’t say. Before I read the recipe properly I peeled all of the garlic and put it in the fridge. I want to make the sauce tomorrow. Can I use the garlic I have?
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