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Incredible Chadon Beni (Culantro) Garlic Sauce

A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Appetizers & Snacks, Comfort Food, Grilling, Sauces, Condiments & Marinades, Summer Recipes
Ingredients Method

Ingredients
  

  • 3 chadon beni leaves culantro, bandania
  • 2 tablespoons chive
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 tablespoons white sugar adjust to taste
  • 1 pimento pepper optional, also called seasoning pepper
  • 8 cloves garlic
  • 1/4 cup rice vinegar

Method
 

  1. Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
  2. Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
  3. Blend until smooth and creamy, scraping down the sides as needed.
  4. Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
  5. Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.

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