Homemade Creamy Garlic Sauce
There’s something magical about garlic — it can transform any dish from ordinary to unforgettable. Whether it’s the rich aroma that fills your kitchen or the bold burst of flavor, garlic always steals the show. And when blended into a smooth, creamy sauce, it becomes a condiment you’ll want to use on everything.
This homemade garlic sauce is thick, silky, and irresistibly delicious. It’s incredibly easy to make and far better than any store-bought version. With a mayonnaise-like texture and a flavor that’s creamy, tangy, and infused with herbs, it’s perfect for grilled meats, roasted vegetables, sandwiches, wraps, fries, or even as a dip straight from the jar!
Ingredients
- 200 ml vegetable oil (sunflower or canola preferred)
- 100 ml cold whole milk
- 3 large garlic cloves, peeled and minced
- ½ teaspoon salt
- Juice of ½ lemon (or 1 tablespoon white vinegar)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon red bell pepper, very finely chopped
Directions
- Prepare the base: In a blender or tall mixing cup, combine the cold milk, minced garlic, salt, and lemon juice (or vinegar). Blend for 10–15 seconds until the garlic is fully broken down.
- Start emulsifying: While the blender runs, slowly drizzle in the vegetable oil in a thin stream. Keep blending until the mixture thickens into a creamy, mayo-like texture.
- Adjust and mix: Taste the sauce and adjust salt or acidity as desired.
- Add the extras: Gently fold in the chopped parsley and red bell pepper. This adds color, freshness, and a subtle crunch.
- Store properly: Transfer the sauce to a clean glass jar with a tight lid. Refrigerate and use within 5–7 days.
