Hi Eaters!
I'm a huge garlic fan, but I seem to have gone overboard on my latest batch of caesar salad dressing. I read in one of Bourdain's books that putting raw and roasted garlic in a dressing will add untold depths of flavour. I went nuts with the roasted garlic, and made a lovely sauce, then microplaned in one big clove of raw garlic--and now that's all I can taste. It's hot and garlicky to the point of discomfort. I have about two cups of sauce, adn made it in a blender, so it's quite creamy (emulsified the oil and yolk). I've tried mixing in about half a cup or so of sour cream, hoping to round out the edges--no avail. Is there anything I can do other than turning this already large batch (there are only two of us inthe house) into an ENORMOUS batch by increasing volume on the other ingredients?
I know it's a long shot to get help around dinner on a Sunday--but I"m hoping for a miracle.
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