Prep 5 mins
Cook 2 mins
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
- 118.29 ml eating well's sweet garlic paste
- 236.59 ml olive oil
- salt and pepper
- lemon juice (optional)
- Dijon mustard (optional)
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Greetings from Portugal, as a portuguese, I love my garlic, I even grow my own in the back yard. This truelly is fabulous, it goes pretty well with just about anything. This is a keeper in my book, will definitly make it again. Thank you soooo much for posting and sharing with all of us.
FABULOUS! Easy to make and very tasty! I used a local garlic paste and added a few minced wild garlic tips to the sauce. Eaten with grilled chicken the first time and then spread on a toastie the second time. Great recipe thanks. Made for the Aussie/Kiwi Recipe Swap #26 - merci encore. FT:-)
Oh yes! Where has this recipe been all my life???? I love "Habib's Garlic Sauce" that we get from a little place in Bankstown and I've been trying to reproduce it to no avail. This comes close. I added a little lemon and salt and that was all, and served on some marinated Turkish chicken kebabs. The leftovers will not last long!