Creamy Garlic and Herb Sauce
A silky, flavour-packed garlic sauce loaded with fresh herbs — perfect for drizzling over grilled meats or serving as a dip. This egg-free version uses cold milk as its base for a lighter, velvety texture that comes together in minutes. It will quickly become your go-to BBQ condiment.
🛒 Ingredients
1 servings
- 100 ml cold whole milk
- 3 garlic cloves, peeled
- 200 ml sunflower oil
- 1 tablespoon dried oregano
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh chives, finely snipped
- Salt to taste
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Directions
- 1
Place the cold milk and garlic cloves in a blender. Blend on high speed for about 30 seconds until the garlic is completely broken down.
- 2
With the blender still running, pour in the oil in a slow, thin, steady stream. Keep blending until the sauce thickens to a creamy, mayo-like consistency — about 2 to 3 minutes.
- 3
Add the oregano, parsley, chives and salt. Blend for a few more seconds until the herbs are evenly incorporated. Taste, adjust seasoning, and refrigerate until ready to serve.
💡 Chef's Tip
Keep the milk in the fridge until the very last moment — cold temperature is key to forming a stable emulsion. Store in an airtight jar for up to 3 days.
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