Garlic Sauce is the epitome of sauces in close ranks with all the other sauces and chutneys we make here on the island. Basically a sauce used in our famous bake and shark it now has an island wide appeal and accompanies nearly every Trini dish possible.
I can't get enough of this sauce when I'm eating out and I believe everyone has their own spin on it. Some may have a different base like olive oil to start with, but somehow in the end when the emulsion is made it has that distinctive yet very appealing "garlicky" taste we all like.
Perhaps the sauce was just a local spin on the tartar sauce usually served at those English fish and chips restaurants. We may never know. But, as with most recipes the origins get lost over time and takes on a different persona in different cultures.
Garlic sauce with a simple twist
With that said here is a simple twist to the normal garlic sauce. We like to make it with mayonnaise as a base instead of the usual olive oil. It is as if you are upgrading the regular mayonnaise you buy at the grocery store. It tastes great and adds an extra zest to any salad.
I like this sauce because it helps me enjoy my salads a lot more since I became aware of the many benefits of garlic. A plain lettuce salad does not really scare me, but for me the the garlic sauce makes it taste even better. This garlic sauce also has the herbs I love (chadon beni and chive) and that is what makes it special. It is truly Trinierized!
Last post I made a salad and poured this garlic sauce over it and I have been getting emails for the recipe ever since, so for those who are wondering how I made it here it is. I hope you like it as much as I do. Here's Garlic Sauce my style; Trinistyle.
My Garlic Sauce Recipe
Do prepare the ingredients before hand. However, here is somethings that will be helpful concerning the garlic. Use fresh garlic. If you are now learning how to cook and find it hard to remove the cloves of garlic from the bulb, not it is quite easy. Just place the garlic bulb upside down on the surface and press down hard with the palm of your hands or with a broad knife if you may. Peeling the cloves is done in the same way with a broad knife. You can also crush the garlic a bit with the knife. If you don't have a blender, you can also mash the garlic to a paste. A good technique is to place a the garlic in a mortar and pound with a pestle.
7 cloves garlic
1½ tablespoons lime juice
½ cup mayonnaise
2 teaspoons sugar
3 leaves chadon beni
2 sprigs chive
Now, this garlic sauce has an intense taste because it was finely minced in the magic bullet. If you had done it by hand or with a regular blender it would taste the same as it is raw garlic you are using. You have to be a fan of garlic to enjoy that garlicky taste.
I suggest you choose the freshest, firmest cloves of garlic for this recipe. It should not be soft or showing any signs of molding.
More recipes to come! See you soon.
- 7 cloves garlic
- 1 ½ tbsp. lime juice
- ½ cup mayonnaise preferrably low calorie
- 2 tsp. sugar
- 3 chadon beni
- 2 sprigs chive
- Simply blend together all the ingredients.
P.S. Don't forget to leave a comment for my garlic sauce recipe in the box below.