[Sca-cooks] oop::: Zankou chicken

[Stefan li Rous]

Interesting. Last week I bought this little jar of garlic spread because
it looked interesting. Now looking at it, I notice it has that foreign
word mentioned here before "aioli". It even says "French Aioli with Lemon"
and says "Product of France". This is "Maille" brand and boasts "1747".
However, reading the ingredients list I think someone has taken some
liberties as it says "Sunflower oil, water, dextrose, white wine vinegar,
salt, garlic pulp (2%) [Only 2 percent!], milk proteins, lactic acid,
thickeners: modified corn starch and zanthan gum, egg yolks, lemon juice
from concentrate (0.75 %), artificial and natural flavors, colors added.
Looks more like something from a modern industrial plant and not something
from 1747.

After all this talk, I'm wondering if I'm really going to like it after
all. If you come up with a recipe for this garlic white sauce, please
post it.

Stefan

> The little middle eastern market I shop at sells a white garlic sauce in a
> jar.  I have been tempted to buy it.  I most likely is about the same as
> what you are talking about here.  Now I suppose I will purchase it and let
> you know what's in it and what it is like.  Now...beef or pork?
> Olwen
>
> >Okay, the yummy sauce seemed to be nothing more than a strong Aioli,
> >mayonnaise anointed with enough crushed garlic to crunch between my
> >teeth.  For a garlic fan like me, nothing more is necessary!  A smaller
> >chain, Sevan Chicken, has a smoother sauce but just as garlicky.  We
> >have to thank the accumulation of Armenian community in Glendale for
> >this good stuff!
> >
> >Yummm.
> >Selene

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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