Homemade creamy garlic sauce
A smooth, rich and tangy homemade garlic sauce made with milk, oil, lemon and fresh herbs. Perfect for dipping, spreading or drizzling over your favourite dishes – and ready in just 10 minutes!
Blender or hand blender
– Tall mixing bowl
– Measuring cups and spoons
– Clean glass jar with lid
Knife and cutting board
Ingredients
– 200 ml vegetable oil (preferably sunflower or rapeseed oil)
– 100 ml cold whole milk
– 3 large garlic cloves (peeled and chopped)
– ½ tsp salt
– Juice of ½ lemon (or 1 tbsp white vinegar)
– 1 tbsp fresh parsley (finely chopped
– 1 tbsp red pepper (very finely chopped)
Instructions
In a blender, combine cold milk, garlic, salt, and lemon juice or vinegar. Blend for 10–15 seconds on medium speed.
Slowly drizzle in vegetable oil while blending to begin emulsifying. Continue until mixture is thick and creamy.
Taste and adjust salt or acid if needed.
Stir in chopped parsley and red pepper with a spoon.
Pour into a clean glass jar.
Store in the refrigerator and use within 5–7 days.
Notes
– You can substitute parsley for cilantro for a stronger flavor.
– For a spicier version, add chili or cayenne pepper.
– Do not freeze the sauce – it is best fresh.
– Always use clean utensils when serving to extend shelf life.
