Papa John's Natter, once the king of a massive pizza empire, now I'm stood by his own company. Mainly for not keeping his races trapped shut. Despite this giant blunder, Papa John's pizza stores are still cranking out pies. Is it because Papa John's knows how to make a good pizza? Or could it be something else? Let's put the nail in the coffin. Now let's construct a base for the sauce. Do you have to do this on an adductant cooktop? No, you can do this on any stove top. It's just that every time I need to cook something over high heat on my stove top, it becomes excruciatingly hot. In fact, one time I was making a cornstarch thickener for something else, and this is true. It got so hot, it's cinched the hairs right off my knuckles. Using an adductant cooktop is just way easier. This small saucepan, add a quarter cup of cornstarch. Then add a cup and a quarter of water. Mix it all up. And once the cornstarch and water are all mixed together, boil it over high heat. Okay, once the cornstarch thickens up, take it off the heat. Now let's make the other half of this recipe, clarified butter. Toss two sticks of unsalted butter into a small saucepan. And we put the two sticks of unsalted butter into our pot. Is it an overload heat? You want to melt this overload heat because we want the milk solids to separate. Now it's going to take about 20 minutes, but melt the butter over low heat, stirring occasionally, until the milk solids curdle together. Some chefs say let the butter melt until the milk solids burn to the bottom. I don't know what they're smoking, just dead. Go with the original plan. Anyway, once the milk solids form plumps like this, drain the butter for a fine sieve into a bowl. Okay, so we have the cornstarch water thickened up, and the butter clarified. Now all we have to do is mix these together. But it's not that simple. One is mostly water and one is mostly fat. They don't mix. So we're going to have to employ in a multiple fire. Everybody's the same one that Papa John employs. Soy lecicin. It's using common snack foods you get at the venue machine, and it's also used in molecular gastronomy. Now I know some of you are a bit worried, but you shouldn't be. Soy lecicin in moderation is totally okay. I make a mind. What have I been recalled by the FDA years ago? Anyway, link in the description. And no, my red pill friends. It's not going to turn you into an effeminate weakling. Ugh. I swear, boys today. So just add half a teaspoon of soy lecicin to our cornstarch base. Then add enough cornstarch base into our butter. Okay, that's about the consistency we want. But as you can see, the cornstarch and butter is not fully integrated. So that's where this comes in. Now this is the consistency we're looking for. Now to season it. Let's add two and a half teaspoons of salt and about a tablespoon of pureed garlic. Give it a taste test. A little bit more garlic. And a little bit more salt. Hit it with a stick blender one more time. And there we go, folks. Now you know how to make Papa John's garlic sauce. And since my recipe makes more than that the measly little cup full, there'll be no more family drama over who gets that cup. And that's a patriotic worth not kneeling for. This has been Jace Cutting Tintin. I'm CRJ making cooking fun. And meeting at the time. Thanks for watching. If you liked the video, smash the like button. If you really liked the video, consider subscribing and hitting the bell notification icon. I upload every Thursday. Don't forget to follow me on Twitter and Instagram. Oh, by the way, I was doing it about the whole so I turned men gay thing. Huh. And then you're down in your masculine and you all become the stupid thing. Truly, I am the Snowflake.