Portuguese Garlic Sauce
10 min
total
4
people
393
calories per serving
Ingredients
4 people
- 2.7 pcGarlic (degermed and minced)
- 0.7 pcEgg (at room temperature)
- 166.7 mlSunflower oil
- 0.7 tspMustard
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 pinchGray sea salt
- 0.2 pcFlat-leaf parsley (finely chopped)
Method
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.
- 1
Peel the garlic cloves and remove the central germ. Mince very finely until it reaches a paste-like consistency.
- 2
In a tall, narrow container, place the whole egg, mustard, salt, and garlic paste. Place the immersion blender at the bottom.
- 3
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
Stir in the lemon juice and chopped flat-leaf parsley. Mix with a spoon. The sauce becomes glossy and coats perfectly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 48 hours in the refrigerator in an airtight jar. Do not freeze.
4.0
3 reviews
Rate this recipe:
