My favorite Lebanese restaurant would serve a creamy aioli-like dipping sauce with their shrimp kabobs. It was intensely garlicy, and when I once asked how they made it, they told me tons of garlic cloves in a blender with olive oil. Of course, when I tried to replicate at home, it didn't even remotely resemble theirs. Anyone out there a) know what this is called, and b) know how to make it?
Give you a hint: You probably have a can or two in your pantry
The Cake Ingredient Hiding in Your Pantry
Lazy, Lazy Beer Cocktails
Reusable Baggies (& More Smart Storage)
Julia Turshen's Essential Tool
Pre-order Amanda & Merrill's Cookbook!