Sauces & dressings
Creamy Garlic Sauce for Roast Chicken and Potatoes
Creamy garlic sauce emulsified with egg yolks, oil, milk and vinegar. Includes emulsifying technique, texture adjustment, uses and storage.
- Total time
- 75 min
- Servings
- 8
- Difficulty
- Medium
Ingredients
Method
Peel the garlic
Peel the garlic cloves.
Blend the base
Put the garlic, egg yolks, milk, vinegar, oregano and a pinch of salt in the blender and blend until smooth.
Emulsify with the oil
With the blender running, pour in the oil in a thin, slow stream until the sauce thickens and turns creamy.
Adjust the texture
If it needs more body, add a small amount of soaked white bread and blend again.
Season
Taste and adjust the salt and acidity; if you like, add the quarter bouillon cube.
Refrigerate
Transfer the sauce to a clean container and refrigerate for at least 1 hour.
Serve
Serve cold and keep refrigerated until ready to eat.
The step photos are illustrative.
Notes
Tips
- This sauce contains raw egg yolk: if serving it to children, pregnant women, older adults or people with weakened immune systems, use pasteurized eggs.
- Add the oil very slowly at the start; if it's added all at once, the emulsion breaks.
- If it breaks, start over in a clean cup with a fresh yolk and slowly whisk in the broken sauce.
Substitutions
- Vegetable oil: a mild olive oil; extra virgin can make the sauce bitter.
- White vinegar: the same amount of lemon juice.
- Milder garlic: remove the central germ from each clove.
Storage
Keep it in a closed container in the fridge. Since it contains raw egg yolk, it's best consumed within 2 days.
Nutrition facts
2 tablespoons (about 30 g)
- Protein
- 2 g
- Carbohydrates
- 4 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Fiber
- 0.2 g
Estimate calculated from raw ingredients, divided by servings. It does not replace advice from a nutrition professional.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This creamy garlic sauce is made the same way as homemade mayonnaise: garlic is blended with egg yolks, milk, vinegar and oregano, then emulsified by adding the oil in a thin stream while the blender keeps running. The result is a thick, smooth sauce with a touch of acidity that pairs very well with roast chicken, fries, grilled meats or as a sandwich spread. Since it contains raw egg yolk, keep it refrigerated at all times and use it within a couple of days; if serving it to more vulnerable people, pasteurized egg is the safest choice.
Frequently asked questions
What goes well with garlic sauce?
It pairs very well with roast chicken, fried or baked potatoes, grilled meats and sandwiches.
Why does the sauce break and how do I fix it?
It breaks if the oil is added too fast. To fix it, start in a clean cup with a fresh yolk and slowly whisk in the broken sauce.
Is it safe for pregnant women or children?
Since it contains raw egg yolk, pasteurized egg is recommended if serving it to children, pregnant women, older adults or people with weakened immune systems.
How long does it keep in the fridge?
It's recommended to consume it within 2 days at most, since it contains raw egg yolk.
