White Garlic Sauce Recipe

5 from 1 vote

Versatile garlic sauce that is perfect for adding a boost of garlic flavor to sandwiches, wraps, pasta, and more!

Prep Time20

Course: Condiment

Cuisine: Mediterranean

Difficulty Level: Easy

Supply: Immersion Blender, Mason Jar or other container

Servings:

Calories: 64kcal

Author: Louise

Remove the cloves from the garlic bulb and trim off the hard stem end of each clove. Gently smack the clove with the flat edge of a chef's knife and peel the paper from the garlic clove.
Repeat this for all of the garlic cloves until you have ½ cup.
Juice the lemon so you have 3 Tablespoons.
Measure out the salt and oil.
Use a deep narrow container that your immersion blender can fit into all the way to the base.
Add the garlic cloves, salt, and lemon juice to the container. Insert the immersion blender and blend until you have a garlic paste.
With the immersion blend still sitting at the base of the container and turned on, stream in the oil in a slow stead stream.
You will see the emulsification process start as the oil is slowly introduced to the garlic paste.
Once all the oil has been added, slowly move the immersion blender up and down in your container until all the oil has been combined and you have a garlic sauce with the consistency of mayonnaise.
Refrigerate the garlic sauce in an airtight container until use or use it right away.

This recipe is for a small batch of white garlic sauce and will yield approximately 2 cups.

Troubleshooting Tips

If your sauce isn't thickening, you may be adding the oil too quickly
If it's too bitter, next time remove the garlic germ from each clove before blending

Use fresh garlic cloves rather than pre-peeled garlic for the best flavor
If you find the raw garlic too bitter the first time you make it, try removing the germ (the small sprout in the center of each clove)
Give the sauce ample time to mellow in the refrigerator, I recommend making it 1-2 days in advance.
Store in an airtight container to maintain its smooth texture