Garlic Sauce (not mayo)

How to make the garlic sauce you find in North East takeaways. Goes well with Parmos.

In its natural habitat......

This is not an elegant recipe, it is the recipe for Teesside garlic sauce which is not simply garlic mayo and should not have any form of green stuff in it (take note Harrogate). It’s how the pizza shops make it and yes, you are making it more runny on purpose!

Ingredients:

• Mayo

• Garlic powder

• Water

Method:

1. Mix the mayo with garlic powder. Quantity is down to taste but don’t use too much, it gets stronger once you refrigerate. I’d estimate 1/2 to 1 tsp per jar of mayo.

2. Mix in water until you have a more runny consistency – more like a ketchup than a mayo.

3. Refrigerate for a couple of hours before us to bring out the flavour.

Serve with pizza, parmos, kebabs and cheesey chips.

If you prefer a more traditional mayo just add minced garlic cloves (fresh, not from a jar as they’re vinegary) to mayo – about 4 cloves to a jar.