🔕 🔔
Loading…

My Basket ()

All questions
9 answers 1464 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added almost 3 years ago

Add more of the other ingredients--bell peppers, cucumber.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Thanks

F8893f73 aed4 498e b713 ba0d87a88dec  profile pic
added almost 3 years ago

This has happened to me before - agree on adding more of the other ingredients (especially bread if you are using that as a thickener). I also find that adding a bit more sherry vinegar and then letting it sit in the fridge for a little while mellows out and balances the garlic.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

I'll definitely try the bread and sherry vinegar additions - thanks!

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

cucumber will definitely help tame it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Vodka!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

I would add bread as well. You might look up a white gazpacho recipe and replicate the technique.

48361945 4c0d 4900 a4fb fead7055d98f  stringio
added almost 3 years ago

Or just drink a couple shots of vodka and you won't care so much!

Cf72275c fff5 4c3d 91ff b486112ca91a  stringio
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added almost 3 years ago

And next time add the salt at the very end, after you've tasted everything else.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.