Garlic sauce

Garlic sauce
Garlic sauce is one of the most popular sauces in the world and a useful sauce for any cook to know how to make.
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. So perhaps 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.
Total Time 10 minutes
Course Side Dish
Cuisine French
Servings 2


  • 4 garlic cloves (peeled)
  • 200 ml groundnut/sunflower oil
  • 1 egg white
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp granulated sugar


  • Add the garlic cloves 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.
  • Add the egg white, and half of the remaining oil then blend again in the mixer for a few seconds.
  • Add the rest of the oil, salt, and two tablespoons of the lemon juice to balance out the flavour.
  • Have a taste, I normally add a pinch of sugar to take the edge off, you can season with further salt to taste.
  • 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.