Creamy garlic sauce: no cooking required and ready in 5 minutes

This intensely flavored garlic sauce will last up to 5 days in good condition.

The creamy white garlic sauce is a true culinary gem, known for its simplicity and intense yet balanced flavor.

Originating from Mediterranean cuisines, it has become popular around the world for its velvety texture and versatility.

And the best part: it doesn’t need to be heated, making it an ideal solution for those looking for practicality without sacrificing quality.

Made with a base of milk and oil, emulsified with fresh garlic, this smooth cream is perfect for enhancing roast meats, baked potatoes, steamed vegetables, sandwiches, wraps and salads.

It’s also great as a dip for artisan breads or vegetable chips.

Best of all, this recipe can be made in less than 5 minutes, with ingredients you probably already have at home.

It’s a homemade, preservative-free alternative to industrialized versions — with a more authentic flavor that can be customized your way.

Ingredients

• • 3 peeled garlic cloves
  • ½ cup of very cold milk
  • 1 teaspoon salt

• 1 cup neutral oil (such as sunflower or vegetable oil)

Preparation method

1. Place the garlic cloves, cold milk and salt in a blender jar or use a hand blender.
2. Blend for a few seconds until the garlic is completely dissolved in the milk.
3. Start adding the oil little by little, in a thin, continuous stream, without stopping to beat. This step must be done slowly so that the emulsion forms correctly.
4. The mixture will turn white and begin to thicken. Continue beating until it reaches a creamy, firm texture.
5. Adjust salt if necessary and refrigerate if not using immediately.

Additional tips

• Type of garlic : If you want a milder flavor, use roasted garlic or blanch the cloves for a minute in boiling water.
• Adjustable texture : For a lighter consistency, add a little more milk; for a thicker sauce, increase the oil a little.
• Vegan version : Replace the milk with an unsweetened plant-based drink, such as soy or almond milk. The emulsion may take a little longer to set, but it works very well.
• Flavor accents : Add ingredients like lemon juice, white vinegar, Dijon mustard, chopped parsley or black pepper to add a special touch, depending on the occasion.
• Recommended uses : Ideal for shawarma, kebabs, burgers, fresh salads or even as a sauce for cold pasta.
• Storage : Store the sauce in a covered jar in the refrigerator. It will last up to 5 days in good condition. Freezing is not recommended, as the emulsion may separate.