Sauces
This essential accompaniment to dumplings and yogurt dishes is made by slowly warming butter with garlic and dried mint over low heat to deepen the aroma. The patient infusion creates a much richer flavor than quick versions of the classic sauce.
Slowly melt the butter over low heat in a heavy-bottomed saucepan.
Add the crushed garlic and warm gently over low heat for 30 minutes. The garlic should turn lightly golden but not darken.
Remove from the heat, then stir in the dried mint, ground red pepper, and salt. Drizzle hot over dumplings or yogurt dishes.
If you heat the butter over high heat, the garlic will burn and the sauce will become bitter, so keep the heat low. Add the mint at the end; if it cooks too long, it will darken and taste bitter. Allergen: Contains milk/dairy (butter).
30 dakika beklemenin gerekli olduğunu düşünmüyorum, ben sarımsağı 10 dakikada da hafif altın renge getirdim ve tadı yeterince derindi; sabrım o kadar uzun süreye yetmedi açıkçası. Yine de sonuç lezzetliydi, tekrar yaparım.
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