Garlic Sauce (KFC)

Name: Garlic Sauce (KFC) - Mirona P.
Ingredients: 2 large cloves of garlic; 1 teaspoon of vinegar (I used tarragon); 1 teaspoon of mustard (I used La Minute sweet); 1 egg yolk; 3 tablespoons of oil; 1 tablespoon of sour cream; 1/2 teaspoon of lemon juice; salt to taste; powdered sugar.

Diverse - Garlic Sauce (KFC) by Mirona P. - Recipia

The KFC-style garlic sauce is quick to make and has a simple base: garlic, mustard, egg yolk, sour cream, and oil. The mixture is prepared directly in a bowl, and a blender can be used to crush the garlic and blend the ingredients. It’s important to add the oil gradually, not all at once, to achieve a smooth texture. Quick Info Total time: not specified in the original recipe; preparation is quick Preparation time: not specified Cooking or baking time: not applicable Servings: not specified; the quantity obtained is based on the ingredients listed below Difficulty: easy Recipe type: cold garlic sauce, suitable for savory dishes Ingredients 2 large cloves of garlic, peeled 1 teaspoon of vinegar; in the used recipe, tarragon vinegar was used 1 teaspoon of mustard; sweet La Minut mustard was used 1 egg yolk 3 tablespoons of oil 1 tablespoon of sour cream 1/2 teaspoon of lemon juice Salt, to taste A pinch of sugar Preparation method 1. Peel the two large cloves of garlic and crush them in a bowl. A blender was used for this step, but the garlic can also be crushed beforehand. 2. Add the vinegar, salt, and mustard. Mix briefly, just enough to combine the ingredients with the garlic. In the original version, tarragon vinegar was used, and the mustard was sweet. 3. Add the egg yolk, sour cream, and a pinch of sugar. Mix again briefly until the ingredients are incorporated. 4. Gradually add the oil while mixing. The 3 tablespoons of oil should be added one at a time, not all at once, so that the sauce binds and remains smooth. 5. Add the lemon juice. In the original list, there is half a teaspoon of lemon juice, but the initial description does not specify exactly when to add it. For even mixing, it can be added along with the other liquid ingredients before the final blending. 6. Taste the sauce and adjust the salt if needed. The sugar is used only in the mentioned amount, in the form of a pinch, to balance the flavors of the garlic, vinegar, and mustard. The sauce remains cold throughout the preparation. There is no need for cooking or baking. If using a blender, mix just enough for the garlic and ingredients to be well distributed, without complicating the preparation unnecessarily. Why I make this recipe often I love this recipe because it uses few ingredients and is prepared without cooking. The taste can be easily adjusted with the amount of salt, and the tarragon vinegar and sweet mustard give it a different flavor compared to a simple garlic sauce. It’s handy when I want a quick sauce made in small quantities without preparing a more complicated recipe. The quantity above is suitable for a small portion of sauce, but the exact number of servings is not specified in the basic recipe. Since it contains raw egg yolk and sour cream, I prefer to prepare it just before it will be consumed, not long in advance. Tips and variations Tips The oil should be added gradually. This step is crucial for the sauce’s texture. If poured all at once, the mixture may not blend as well. The garlic should be peeled and crushed as finely as possible. In the original recipe, a blender was used, which helps achieve a more uniform consistency. Salt should be added to taste, but it’s better to start with a small amount. The mustard, vinegar, and garlic already have strong flavors, and the sauce can be balanced at the end. The pinch of sugar is not meant to sweeten the sauce. It is used in a small amount, along with the lemon juice and vinegar, for a more balanced flavor. Substitutions In the basic version, the vinegar is tarragon vinegar, and the mustard is sweet La Minut. If you use these exact ingredients, the taste will remain close to that of the presented recipe. The recipe does not provide substitutes for garlic, egg yolk, oil, or sour cream. These ingredients form the base of the sauce, so changing them can alter both the taste and consistency. Variations Tarragon vinegar and sweet mustard already represent the particularities of the presented version. You can keep these choices without changing the other ingredients. The final taste can be adjusted with salt, lemon juice, and the pinch of sugar, without altering the main proportions. For a more tangy sauce, the combination of vinegar and lemon juice is especially important, but these should be added in moderation. If you prefer a stronger garlic flavor, the basic recipe already includes two large cloves. There’s no need to modify the other ingredients to prepare the sauce as presented. Serving ideas The sauce can be served cold as a complement to savory dishes. Being a garlic sauce with mustard, sour cream, and oil, it is particularly suitable when a creamy and flavorful accompaniment is needed. It can be placed in a separate bowl or added directly alongside the served dish. Since the recipe is prepared in small quantities, it’s ideal when you want to make the sauce just before the meal. Frequently asked questions 1. Can I use a blender for the entire recipe? Yes. In the original version, the garlic was blended. The ingredients are added in the described order, and the oil is added gradually while the mixture is being blended. 2. Why is the oil added gradually? Adding the oil gradually helps the sauce blend and achieve a smooth texture. The 3 tablespoons should not be poured all at once. 3. What type of vinegar and mustard are used? The recipe was prepared with tarragon vinegar and sweet La Minut mustard. These are the mentioned choices in the original version and contribute to the final flavor. 4. When is the lemon juice added? The ingredient list includes 1/2 teaspoon of lemon juice, but the initial description does not specify when to add it. To ensure even distribution, it can be added before the final mixing, along with the liquid ingredients. 5. Is this sauce cooked? No. It is a cold sauce. The garlic, vinegar, mustard, egg yolk, sour cream, sugar, and oil are mixed without cooking or baking. Nutritional values The values below are estimates for the entire quantity of sauce, calculated from the listed ingredients. They may vary depending on the type of oil, sour cream, mustard, and the size of the egg yolk. Calories: approximately 450-500 kcal for the entire recipe Protein: approximately 4-5 g Fat: approximately 47-50 g Carbohydrates: approximately 5-7 g Fiber: approximately 1 g The majority of the calories come from the oil, egg yolk, and sour cream. Garlic, mustard, vinegar, and lemon juice mainly contribute to the flavor in the quantities used here. If you divide the sauce into two equal portions, the values are roughly halved. Storage and reheating The sauce should not be reheated. If there are leftovers, store it in the refrigerator in a covered container, as it contains raw egg yolk and sour cream. The original recipe does not specify an exact storage time, so it’s safer to prepare it in the necessary quantity and consume it as soon as possible. Before serving, the sauce can be mixed briefly if you notice that the texture has changed slightly. Do not leave it at room temperature longer than necessary.

Garlic Sauce (KFC)

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