Homemade Garlic Sauce

Ingredients

• 4 Heads of garlic (Separate the cloves, lightly crush them, and peel them)
• Olive oil (Enough to lightly cover the garlic; any leftover oil can be reserved for another use)
• 0.5 cup Water
• 0.25 cup White vinegar
• 300 g Mayonnaise (The author recommends commercial mayonnaise so the sauce keeps longer)
• Parsley (To taste; approximately a small handful)
• 0.5 tbsp Sugar
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Separate the cloves from the four heads of garlic. Lightly crush each clove with the flat side of a knife so the skin comes off easily, then peel them.

2. 2

   Place the garlic cloves in a small saucepan and add enough olive oil to lightly cover them.

3. 3

   Cook the garlic over very low heat, allowing it to slowly confit in the oil. Stir occasionally and monitor the temperature so it softens and develops only a light golden color without burning; this will take approximately 15–20 minutes.

4. 4

   Remove the garlic cloves from the saucepan and set them aside. Allow the leftover olive oil to cool slightly; you can store it for use in another preparation.

5. 5

   Place the garlic confit in a blender or food processor. Add the water, white vinegar, salt, pepper, sugar, and parsley.

6. 6

   Process until the mixture is uniform and the garlic and parsley pieces are finely puréed.

7. 7

   Add the 300 g of mayonnaise and process or mix again until completely incorporated. The sauce should be creamy and smooth.

8. 8

   Taste and adjust the salt, pepper, or parsley if necessary. Serve immediately or refrigerate in a clean, airtight container.

Notes

Commercial mayonnaise is mentioned as an option to extend the sauce's shelf life. Keep the sauce refrigerated and use clean utensils when serving. The leftover olive oil from the confit can be reserved for another occasion. The author served it with breaded shrimp.

Nutrition per serving

• sauce
• side dish
• gluten-free
• vegetarian
• meat-free
• creamy
• garlic confit
• Holy Week