Garlic sauce

  • Total time: 10 minutes


  • 4 garlic cloves, peeled
  • 200ml/7fl oz. groundnut/sunflower oil
  • 1 egg white
  • 2 tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. granulated sugar
Garlic sauce

This is a simple way to make your own garlic sauce using a food processor or mini-chopper, please be warned that it has a very strong taste of garlic – not the best choice for a romantic meal –, so use it sparingly, or serve it with foods robust enough to handle the flavour.

If you don't have a mini-chopper then finely mince the garlic, and use a whisk.

You can use this garlic sauce drizzled over boiled new potatoes – replacing half the oil with butter, or as a dip for vegetable sticks, and barbecued or grilled meats.

Serving this garlic sauce warm/hot can be difficult, as the oil in the sauce will split, so heat it gently, or enjoy it cold as a dip. If the sauce does split, then give it a good whisk as it cools and will bind once again without doing any harm.

This sauce should be kept refrigerated in a sealed container, and can be stored safely for around a week.

Photo Copyright Rebecca Siegel.


  1. Add the four garlic gloves to a food processor or mini-chopper, together with a quarter of the oil, and blend into a smooth paste - it should only take 30 seconds or so.
  2. Add the egg white, and half of the remaining oil then blend again in the mixer for a few seconds.
  3. Add the rest of the oil, salt, and two tablespoons of the lemon juice to balance out the flavour.
  4. Have a taste, I normally add a pinch of sugar to take the edge off, you can season with further salt to taste
  5. Enjoy as a dip, or drizzled over some potatoes.
Its pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.

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