Mastering restaurant-style garlic sauce. A secret ingredient unveiled

As a divine pair for homemade pizza, crunchy rusks, or roasted meats, garlic sauce is an indispensable part of my culinary repertoire. The distinctive punch of garlic married with velvety mayonnaise and a blend of spices creates an unbeatable palate. Although one might presume that there's no room for amplifying such a simple recipe, it turns out that there's a tweak that can elevate it. A tip from a professional chef changed my approach to this flawless garlic sauce. Initially, I presumed the room for enhancement was negligible for such a basic recipe, but this changed my perspective.

The foundation of the sauce lies in the union of sour cream and mayonnaise. To lighten it, I occasionally opt for natural yogurt. Alongside garlic, salt, and pepper, I incorporate a smidgen of powdered sugar. It subdues the robust flavor profile, introducing a touch of mellowness. Yet, be cautious not to overdo it, as it could distort the essential flavor of the sauce. In the absence of powdered sugar, granulated sugar is a viable alternative. Just be sure to stir it a little longer to ensure it dissolves properly.

Ingredients:

• 4 tablespoons of 18% sour cream,
• 3 tablespoons of mayonnaise,
• 3 cloves of garlic,
• 1-2 teaspoons of lemon juice,
• salt and pepper to taste,
• a pinch of powdered sugar.

Preparation method:

1. Combine the sour cream and mayonnaise in a bowl.
2. Peel and press the garlic cloves, then incorporate them into the mixture. I typically use 2-3 cloves (depending on the size), but you can alter the potency to suit your preference.
3. Season the mixture with salt and pepper, then add lemon juice and just a touch of powdered sugar.
4. Stir the ingredients until well combined and let it rest for 20 minutes for the flavors to meld together.