Garlic Cream

Ingredients

• half a cup Cornstarch
• 1 cup Water
• 1 cup Vegetable oil
• 1.5 cups Milk
• 1 tablespoon Vinegar
• 7 cloves Garlic
• 1 teaspoon Citric acid
• 1 tablespoon Salt

Instructions

1. Place 1 cup of water and half a cup of cornstarch in a pot over the heat, and stir the cornstarch before the water heats up so it dissolves quickly and does not clump.
2. Reduce the heat under the pot when the cornstarch mixture begins to thicken, then turn off the heat when the mixture reaches the desired consistency.
3. Spread the cooked cornstarch mixture onto a plate so it cools quickly, then place the plate in the refrigerator or freezer until completely chilled.
4. Place half the milk in the blender first with 7 cloves of garlic, then blend for about 3 minutes until the garlic is very smooth.
5. Add the cold cornstarch mixture to the blender in batches with the milk and garlic, then blend for about 3 minutes until the mixture is combined and smooth.
6. Add the vegetable oil to the blender gradually in a thin stream while the blender is running.
7. Add the remaining milk to the blender after gradually adding the oil.
8. Add the salt and citric acid to the blender while blending.
9. Add the vinegar to the blender at the final stage, then blend for about 1 minute until the mixture is completely smooth.
10. Pour the garlic cream from the blender into a container, then place the container in the refrigerator until chilled and thickened.
11. Clean the blender by placing a little dishwashing liquid and a little water in it, then run the blender and rinse it afterward.