Grandma's Garlic Cream

Ingredients

• 3 Garlic (Large cloves, peeled and chopped)
• 200 ml Vegetable oil (For emulsifying, added in a thin, steady stream)
• 100 ml Whole milk (Cold)
• 0.5 tsp Salt
• 0.5 Lemon juice (Juice of half a lemon; approximately 23 g)
• 1 tbsp Fresh parsley (Finely chopped)
• 1 tbsp Red bell pepper (Very finely chopped; optional)

Steps

1. 1

   Place the cold milk, peeled and chopped garlic, salt, and lemon juice in the blender jar. Blend at medium speed for a few seconds, until the garlic is well incorporated and the mixture looks uniform.

2. 2

   With the blender still running at medium speed, begin adding the vegetable oil very slowly in a thin, steady stream. Do not pour it in all at once: gradual incorporation allows the mixture to emulsify properly.

3. 3

   Continue blending while incorporating all the oil. The mixture will begin to thicken and should develop a creamy, firm texture similar to mayonnaise.

4. 4

   When the cream is thick, turn off the blender and remove the jar from the base. Add the chopped fresh parsley and, if desired, the very finely chopped red bell pepper.

5. 5

   Gently mix the ingredients with a spoon, just until the parsley and bell pepper are evenly distributed without losing the creamy texture.

6. 6

   Transfer the cream to a clean glass jar with a lid. Refrigerate it and consume it within 5 to 7 days.

Notes

Always keep the cream refrigerated and use a clean glass jar. The red bell pepper is optional. If the mixture takes a while to thicken, continue adding the oil slowly while the blender is running.

Nutrition per serving

• sauce
• dip
• vegetarian
• gluten-free
• meat-free
• no-cook
• emulsified
• refrigerated