Grandma’s Famous Garlic Cream

1. Introduction

A staple in many Mediterranean and Latin kitchens, this garlic cream relies on a blender to emulsify oil and milk into a thick, spreadable consistency. The addition of fresh parsley and a hint of pepper flakes gives it a beautiful speckled appearance and a layered flavor profile.

2. Ingredients

• The Base:

  • 200 ml oil (vegetable or light olive oil).

  • 100 ml milk.

• The Aromatics: 3 cloves of garlic (3 dientes de ajo).

• Acid & Seasoning:

  • Juice of 1/2 lemon (Jugo de 1/2 limón).

  • 1/2 tsp salt.

• Herbs & Spice:

  • 1 tbsp fresh parsley (1 cucharada de perejil).

  • 1 tbsp pepper or chili flakes (1 cucharada de pimienta/pimten).

3. Instructions

1. Combine Liquid Base: Pour the milk and oil into a blender or a deep jar if using an immersion blender.

2. Add Aromatics: Drop in the peeled garlic cloves, salt, and lemon juice.

3. Emulsify: Blend on high speed until the mixture thickens and reaches a creamy, mayonnaise-like consistency.

4. Fold in Herbs: Add the fresh parsley and pepper flakes. Pulse briefly so the herbs are finely chopped and evenly distributed throughout the cream but not completely pulverized.

5. Transfer: Pour the finished sauce into a glass jar for serving or storage.

4. Serving Suggestions

• As a Dip: Serve in a bowl alongside warm pita bread, crackers, or fresh vegetable crudités.

• On Protein: Slather over grilled chicken, roasted fish, or as a topping for steak.

• Sandwich Spread: Use it as a zesty alternative to mayo on turkey sandwiches or veggie wraps.

5. Storage

• Keep the garlic cream in an airtight glass jar in the refrigerator.

• Because it contains milk, it is best consumed within 5–7 days.

• Stir gently before use if any slight separation occurs.