As I mentioned in yesterday's post for Kibbeling, it is delicious with Knoflook Saus (garlic sauce). Today I am sharing the recipe for the sauce with you.
Ingredients:
1 tbsp finely minced garlic
1 tsp dried parsley
5 tbsp MARGARINE
freshly ground black pepper
1 tsp dried parsley
5 tbsp MARGARINE
freshly ground black pepper
Procedure:
- When mincing the garlic, be sure you remove any green sprouts in the middle you see. This will help make the garlic margarine last longer.
- Combine all the above ingredients to make your garlic margarine.
But why use margarine?
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)
For the knoflook saus served with the kibbeling, you can mix this garlic margarine with some low-fat mayonnaise and voila! A great garlic sauce is born
You can also spread it generously on a pistolet (small french roll), toast the bread, and serve it as a side dish for pasta dinner. Yum!
