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). Makes 1l.
Ingredients
| 4 | egg yolks (or 110g pasteurised egg yolk) | |
| 5 g | salt | |
| 0.5 tsp | 2.5 ml | pepper |
| 10 g | mustard | |
| 30 g | vinegar | |
| 850 ml | oil | |
| 6 cloves | garlic | |
| 2 tbsp | 30 ml | flat-leaf parsley, chopped |
| as needed | lemon juice to taste |
Instructions
- 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 tips:
- Use roasted garlic or confited garlic instead of fresh garlic.
- Use different green herbs such as chopped chives.
- Try using a different type of mustard such as Dijon, English, Bavarian, or different types of Dutch mustard.
- Use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, or apple cider vinegar.