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Introduction
There's something magical about the creamy, flavorful garlic sauce served in restaurants — whether it’s drizzled over grilled meats, used as a dip for warm pita bread, or spooned onto salads. The good news? You don’t have to dine out to enjoy it! This "So Easy Garlic Sauce" recipe captures that rich, bold flavor with minimal ingredients and effort. Perfect for beginners or seasoned cooks alike, this versatile sauce will quickly become a staple in your kitchen.
Ingredients:
1 cup neutral oil (such as canola or grapeseed oil)
6–8 large garlic cloves, peeled
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 egg white (optional, for creamier texture)
2–3 tablespoons cold water (as needed)
Directions:
Prepare the garlic: In a blender or food processor, combine the peeled garlic cloves and salt. Pulse until finely minced.
Emulsify the sauce: With the motor running, slowly drizzle in the oil — just a few drops at a time at first — to begin creating an emulsion. Once it starts to thicken, you can add the oil more steadily.
Add acidity: Pour in the lemon juice slowly, continuing to blend until the sauce becomes creamy and fluffy.
Adjust texture: If the sauce seems too thick, add cold water a tablespoon at a time until you reach the desired consistency.
(Optional) Use egg white: For an even silkier finish, you can blend in one egg white during the emulsification process.
Presentation and Storage Tips:
Serving: Spoon the garlic sauce into a small bowl and drizzle a touch of olive oil on top for a beautiful sheen. Garnish with a sprinkle of chopped parsley for color.
Storage: Transfer the sauce to an airtight container and refrigerate. It will stay fresh for up to one week. Stir gently before each use to maintain its smooth texture.
Pro tip: Avoid freezing garlic sauce, as the emulsion may break once thawed.
Variations:
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