Garlic sauce
A classic sauce based on mayonnaise and garlic. There are many different sauces around the world that are based on this garlic sauce such as tzatziki (Greek), toum (Arabic), jiang pao (Chinese), or molho de alho (Brazilian).
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Ingredients
|
4 |
|
egg yolks (or 110g pasteurised egg yolk) |
|
5 |
g |
salt |
|
½ |
tsp |
pepper |
|
10 |
g |
smooth mustard |
|
30 |
g |
vinegar |
|
850 |
ml |
oil |
|
6 |
cloves |
garlic |
|
2 |
tbsp |
flat-leaf parsley, chopped |
|
|
|
lemon juice to taste |
Preparation method
- Ensure that all the ingredients are at room temperature.
- Mix the egg yolks with the salt, pepper, mustard, and vinegar. You can do this with a whisk or a planet mixer.
- Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
- Season with lemon juice and a little vinegar, if you wish.
- Crush the garlic cloves with a garlic press.
- Add to the mayonnaise together with the chopped parsley and mix.
- Store at 4°C.
- If desired, add more seasoning the next day. The garlic will still be infusing its flavour.
Serving suggestions
- Variation tip: use roasted garlic or confited garlic instead of fresh garlic.
- Variation tip: use different green herbs such as chopped chives.
- Variation tip: trying using a different type of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.
- Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, or apple cider vinegar.