Creamy Garlic Sauce for Grilling
A velvety, egg-free garlic sauce that comes together in minutes with just a blender. Milk acts as a natural emulsifier, giving this sauce a surprisingly smooth and rich texture. Perfect for dipping grilled meats, roasted vegetables, or crusty bread.
🛒 Ingredients
4 servings
- 3 large garlic cloves, peeled
- 1/2 green bell pepper, roughly chopped
- 200 ml (¾ cup) whole milk
- salt to taste
- approximately 500 ml (2 cups) neutral oil (sunflower or vegetable)
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Directions
- 1
Place the garlic cloves, green bell pepper, and milk in a blender. Process until completely smooth. Taste and season with salt as needed.
- 2
With the blender running on medium speed, pour in the oil very slowly in a thin, steady stream — just as you would when making mayonnaise. The sauce will gradually emulsify and thicken.
- 3
Keep adding oil until you reach your desired thickness. The more oil you add, the firmer the sauce becomes. Use less milk from the start if you want a smaller batch. Chill before serving.
💡 Chef's Tip
For a milder garlic flavor, blanch the cloves in boiling water for 2 minutes before blending. Store in a sealed jar in the refrigerator for up to 3 days.
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