Tiger Sauce: Difference between revisions
From McGough's Recipes
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[https://web.archive.org/web/20210227155750/https://space-thyme.co/tiger-sauce/ Link to recipe] | [https://web.archive.org/web/20210227155750/https://space-thyme.co/tiger-sauce/ Link to recipe] | ||
[https://www.reddit.com/r/Cooking/comments/q9d5kh/help_identifying_this_mystery_condiment_tiger/ Link to additional info] | [https://www.reddit.com/r/Cooking/comments/q9d5kh/help_identifying_this_mystery_condiment_tiger/ Link to additional info] | ||
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Original Recipe | |||
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[[File: Tiger Sauce Recipe.jpeg|center|800px]] | |||
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Revision as of 14:53, 29 April 2024
Ingredients
- 1 Part Lemon juice
- 1 Part White vinegar
- 1 Part Light Extra Virgin Olive oil
- 4 - 6 Cloves of Garlic Powder Recommended, sliced cloves can be used as well
Instructions
- Using a bottle with a spout measure out a 1:1 ratio of vinegar and olive oil.
- Add garlic.
- Give it a good shake every now and then and marinate for a few days.
- Store in the fridge for up to 3 months.
Notes
- Be sure the garlic is not cut too thinly to ensure it doesn’t clog up your bottle spout. (If you are using a bottle top similar to a hot sauce bottle.)
- It takes about a week to infuse and get that super garlicky taste! You can keep it on the counter and give it a shake every now and then.
- You’ll notice that it will start to turn a yellowish color – that’s from the olive oil.
- A garlic oil may be a better option but has not been attempted yet.
Link to recipe Link to additional info
Original Recipe
