It’s kind of a pain to maintain the emulsion because I suck at cooking, but this stuff tastes so good.
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I can never make it for shit, and the local med place doesn’t give it any time to mellow out so it burns. But there’s a place a county and a half over that nails it, best flavor in existence.
I made the perfect batch today, then I tried a second batch and it just never emulsified.I thought I finally had the hang of it.
Garlic is a fickle mistress.
I stopped trying to make it years ago after trying like three times in a row and not getting an emulsion. After having successfully made it many times.
Goes well with everything too
