Portuguese Garlic Sauce

A smooth, thick cream that holds its shape on a knife. Sharp citrus notes up front, followed by the lingering heat of fresh crushed garlic.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 393
• Protein: 1 g
• Carbs: 1 g
• Fat: 43 g

Ingredients

• 2.7 piece Garlic ( degermed and minced )
• 0.7 piece Egg ( at room temperature )
• 166.7 ml Sunflower oil
• 0.7 tsp Mustard
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 pinch Gray sea salt
• 0.2 piece Flat-leaf parsley optional ( finely chopped )

Instructions

1. Garlic preparation

   Peel the garlic cloves and remove the central germ. Mince very finely until it reaches a paste-like consistency.

2. Starting the emulsion

   In a tall, narrow container, place the whole egg, mustard, salt, and garlic paste. Place the immersion blender at the bottom.

3. Emulsifying with oil

   Pour the oil on top. Start the blender at full power, keeping it at the bottom for 5 seconds, then slowly pull upwards. The sauce should become white and firm.

4. Final seasoning

   Stir in the lemon juice and chopped flat-leaf parsley. Mix with a spoon. The sauce becomes glossy and coats perfectly.

Chef's tips

• Use ingredients at the same temperature to prevent the emulsion from breaking.
• If the sauce is too thick, thin it out with a few drops of lukewarm water.
• Don't skip removing the germ; it's what makes garlic indigestible and bitter.

Storage

Store for up to 48 hours in the refrigerator in an airtight jar. Do not freeze.