The perfect accompaniment to most bbq dishes as well as fried chicken recipes. Like this Al-Baik Broast Chicken.
There are so many ways of making garlic sauce, some prefer to make it from scratch using whole eggs or just egg whites, some add bread, some prefer it without potato, etc. This is the version I love because it is super easy to make and tastes just as awesome as the Al-Baik garlic sauce! 🙂
- 1 large potato
- 4 cloves of garlic (use less or more depending on your preference)
- 2-3 tbsp mayonnaise
- 2 tbsp yoghurt
- 1 tbsp fresh cream
- 1/2 tsp tahini sauce (optional)
- 1 tbsp vinegar or lemon juice
- 2 tbsp olive oil or melted butter
- 1/2 tsp red chilli powder (optional...I like mine spicy)
- pinch of salt
Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
Add all the ingredients into a blender including the boiled potato and garlic. Blend until completely smooth. Sauce will be somewhat sticky and thick. Adjust salt to your taste.
Sauce is ready! Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge. 🙂
Tahini paste and sauce is normally sold, but I prefer making mine at home as it is fairly easy to do, and tastes better than the bought preserved ones. You can then store any leftover in the fridge in an airtight container for up to 4 weeks, or freeze for slightly longer. All you need to do is roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown. (about 5-10 mins at 180 C but toss them a little bit midway through the roasting) Then let them cool for some minutes and then put them in your processor and grind them with a bit of olive oil until you achieve a smooth paste.