Have you ever gone to a Middle Eastern restaurant and been served the most heavenly tasting garlic butter with hot bread? Well, we have a recipe to bring that heavenly garlicky goodness to your own table...and it's easy! Here's what you'll need.
1/2 a liter of milk
1/2 a cup of vegetable oil
1/4 cup of lemon juice (if you have citric acid, add a 1/2 teaspoon to the 1/4 cup of lemon juice)
1 tablespoon salt (add more if you taste it and feel like it needs more)
4 garlic cloves
65 grams of cornstarch (about 3 full tablespoons if you don’t have a scale)
In a pan, mix half of the milk amount (¼ liter) with the cornstarch while the milk is still cold. Whisk it well, put it on medium fire, and continue whisking until the milk comes to a boil. You will have a thick pasty texture by now.
Empty it onto a thin cookie sheet and let it cool down before you proceed.
When it cools down, cut it into squares (about 2 inches wide) so that you can put them into the food processor easily.
In your food processor, add the rest of the milk (¼ liter), the 4 cloves of garlic, and the salt. Mix it until everything is homogenous and the garlic cloves are finely ground.
Empty the food processor and set the garlic/milk mix aside.
Now in the empty food processor, put the cut squares of milk/cornstarch and mix it until they’re finely chopped.
Start adding the garlic/milk slowly (you only want a thin stream of the garlic/milk being added through the mixer hole as it’s mixing).
Add the oil in the exact same manner that you added the garlic/milk (a very thin stream of oil through the mixer hole as it's mixing).
Now do the same with the lemon (already combined with the citric acid if you have it).
Let it mix well until you get a creamy consistency, like a creamy hummus.
Finally, put it in the fridge for 2-3 hours and it will set up.
Garlic butter goes well with bread, meat dishes, or a combination of the two!