This garlic sauce is legendary… and yet almost no one knows how to make it the right way

Many people mix raw garlic with oil and salt and blend it into a paste. But the trick lies in the order of the ingredients, the right amount of garlic and, above all, the emulsion - in other words, how the oil mixes with the liquids.

The most common mistake? Adding too much garlic. This makes the sauce bitter, heavy and too strong. Another mistake: using cold oil straight away or blending everything in a blender carelessly.

The creamy snack bar or skewer sauce doesn't use ready-made mayonnaise. It's made with just a few ingredients and a simple trick:

You need to add the oil little by little, in batches, while whisking the garlic with cold milk. This creates a perfect emulsion, similar to mayonnaise, but lighter and much tastier.

Ingredients

• 1/2 cup very cold milk
• 2 cloves of garlic (without the core, to avoid bitterness)
• 1/2 teaspoon salt
• 1 cup oil (preferably sunflower or corn)
• Juice of 1/2 lemon or a touch of vinegar (optional)

Directions:

1. Blend the milk, garlic and salt in a blender for 30 seconds.
2. With the blender running, add the oil in a thin stream.
3. The sauce will gradually thicken until it reaches the texture of a firm cream.
4. Finish with lemon or vinegar if you want it to be more acidic and keep for longer.
5. Store in the fridge in a sealed jar for up to 5 days.

• Want it lighter? Roast the garlic cloves in the oven for 10 minutes before whisking
• Want more flavor? Add green peppercorns, paprika or a touch of mustard
• Avoid soybean oil, which can leave an aftertaste
• Always use very cold milk - this prevents the sauce from drying out or separating