This recipe is incredible easy and fast to prepare! It’s perfect to serve with any savory snack like chips, as a sandwich spread or you can also use it on a fancy dinner with baked veggies and a steak.
To store this sauce, I recommend using a glass jar and keeping it in the refrigerator. The sauce won’t last more than 2-3 days so make sure you make the amount that you’ll use and not much more to avoid having leftovers.
Ingredients:
- 6 garlic cloves
- 1 egg, large
- 1 cup of olive oil
- ¼ cup of fresh parsley, chopped
- 2 tbsp of lemon juice
- A pinch of salt
- Black pepper to taste
Instructions:
- Peel the garlic cloves and put them in a food processor or a blender to crush them.
- Incorporate the lemon juice into the same recipient. Turn on again to keep mixing.
- Add the egg, salt and black pepper. Keep mixing. It is important to combine the ingredients really well to get a creamy texture without big lumps.
- While you’re mixing the other ingredients, start to slowly incorporate the olive oil. Do it slowly. If you need to turn off your blender or food processor to add another ingredient, then add about 1/3 of the oil, mix and repeat until the cup is done.
- It is really important to add the oil slowly. If you add the cup at once you won’t get the mayo ish texture because the oil won’t incorporate as it should.
- When pale and creamy, add the chopped fresh parsley, as fine as possible.
- Keep mixing to combine.
- When ready, place it in a container and let it chill in the refrigerator for at least 30 minutes before serving.
- Enjoy with your favorite snacks!