I am lookinbg for a good buttery garlic sauce recipe. I am no longer a fan of the garlic infused oil. im looking for a sauce more on the buttery side but have not really come up with on… I dont want something that is going to solidify in the fridge, but everything i have come up with is a little bit to oily… what are you guys out there doin?
We use liquid margerine, chopped garlic and our spice pack that we blend with our sauce.
Hi. I’m new to this forum, so be gentle! I have a friend in NY (We’re in California) that does Knots and he pulls them after the dough has risen a few days. Do you do that as well? If “knot” how do you make yours? Thanks.