Garlic Sauce! Yea, that rich and creamy sauce we so adore in the Caribbean. Drizzled on our chips (fries), to BBQed meats, on fried chicken, to Bake and Shark… shims some may say we can even drink it like a beverage. A while back I shared one of my many versions for Garlic Sauce as part of our annual July’s Month Of Grilling. And (no joke) that recipe is one of the most visited pages on this website. Today we’ll do things a little differently with this version, using Avocado or Zabouca as we say in Trinidad and Tobago to give it another twist in flavor and texture.
You’ll Need…
1 cup mayo
6-8 cloves garlic
1 tablespoon chopped cilantro
1 tablespoon honey + 1 tablespoon Dijon mustard
1/2 tablespoon sugar (optional)
1/2 lemon (juice)
2 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 shallot + 1/2 medium Avocado
Note! Should you like your garlic sauce spicy, feel free to add a Scotch Bonnet, Habanero or any of your fav hot peppers. And remember to wash your hands with soap and water after handling such hot peppers.
I’d recommend getting a ‘good’ mayonnaise as it’s the base of the sauce and something terrible… well you know! Should you not want to use mayo, feel free to use Sour Cream or plain Greek Yogurt.
Basically everything mentioned in the ingredient list above goes into a blender (in my case I used my Magic Bullet) and blended to a smooth consistency.
To assist the device you use, I’d recommend giving the cilantro, garlic and shallot a rough chop. Should you have access to Shado Beni (culantro), I’d say use that instead of the cilantro. If you cannot source the shallot, use a small regular onion or 2 scallions (rough chop).
If you find that you’re having issues blending, you can add 1/4 cup of water to help things along. FYI the honey I used was a buckwheat honey, but any honey you have on hand will work just as well.
So simple yet addictively delicious. Taste for salt at the end and adjust.. you’re looking for the perfect balance of garlic, sweetness, and slight tang from the lemon and vinegar. With the avocado added to the mix, it will give you a silky creamy texture.
Keeps well in the fridge for a couple weeks.
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