Creamy Milk and Garlic Sauce for BBQ
This egg-free mayonnaise made with milk is a game-changer for your barbecue spread. Blended to a thick, velvety consistency and loaded with fresh crushed garlic, it pairs beautifully with grilled meats and vegetables. Ready in under 10 minutes with just a handful of pantry staples.
🛒 Ingredients
1 servings
- 100 ml cold whole milk
- 200 ml neutral oil (sunflower or vegetable)
- 4 cloves of fresh garlic
- ½ teaspoon fine salt
- 1 squeeze of lemon juice (optional)
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Directions
- 1
Pour the cold milk into a blender or a tall container if using an immersion blender. Cold milk is essential for a successful emulsion.
- 2
Start blending at medium speed and slowly drizzle in the oil in a thin, steady stream. Keep blending until the mixture thickens to a mayonnaise-like consistency.
- 3
Transfer the sauce to a bowl and season with salt. Stir gently to combine.
- 4
Crush the garlic cloves using a garlic press or the flat side of a knife and fold them into the sauce. Mix well by hand to evenly distribute the flavour.
- 5
Taste, adjust seasoning, and refrigerate until ready to serve alongside your BBQ meats.
💡 Chef's Tip
Always use cold milk straight from the fridge — it's the secret to a stable emulsion. Add the oil very slowly at first; once the mixture starts to thicken you can speed up slightly. A teaspoon of mustard can be added for extra flavour and emulsion stability.
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