About this recipe:This is purely the perfect and ultimate garlic sauce for all your main dinner, lunch and barbeque occasions. The origin is modern contemporary via my wife who is Romanian. Very easy to prepare, and a tip from me would be to take a sample, nicely presented in a small neat bowl or dish, to any grills or barbeque occasions your friends may be hosting. A real talking point!
Makes: 10 enough for a taste by several guests
5 garlic cloves
1 pinch salt
2 to 3 teaspoons olive or sunflower oil
150ml fresh soured cream
1 pinch parsley, if desired for slight variation and look
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Method Prep:15min › Extra time:30min chilling › Ready in:45min
Crush the garlic cloves and put into a stone pestle, OR as I do, simply place into cereal bowl. Add the salt. Add the oil GRADUALLY in small quantities as you smooth the ingredients into a paste, using a vigorous circular motion with the back of a desert spoon. Try to ensure the fibre of the garlic pastes nicely into a creamy texture. Keep swirling, it will turn! Let the spoon do the work against the surface of the bowl, otherwise you`ll bite your tongue or end up with a wrist injury!
The paste should be creamy. If dry, add a little more oil, just a drop, and not too much!
Add the soured cream and mix well with same spoon.
When nicely mixed, taste and add the parsley either as a topping sprig or fold, chopped, into the body of the sauce.
Add the sauce to a small glass or white metal presentation dish.
Present in a small serving or sauce bowl and chill in a fridge. Can serve at room temperature too but much nicer slightly chilled.