Garlic sauce
Garlic sauce
Servings: 4 to 6 people
Ingredients
- 4 garlic cloves
- 1/2 tsp salt
- 1 cup vegetable oil (canola or sunflower oil)
- 1 tbsp fresh lemon juice
- 1 egg white
- 1 tbsp cold water
Preparation
- Peel the garlic cloves and remove the germ (for a milder taste).
- In a blender or with an immersion blender, blend the garlic with salt and the egg white until smooth.
- Slowly drizzle in the oil in a very thin stream while blending at medium speed.
- Alternate with the lemon juice and water to stabilize the emulsion and achieve a creamy texture.
- If the sauce is too thick, add a bit of cold water and blend briefly. If it’s too runny, add more oil in a thin stream and keep blending.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving.
- Store for 4-5 days in the fridge due to the egg white.
