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CyberCom™ :: Recipes :: Traditional Romanian Garlic Sauce (Mujdei de usturoi)

Traditional Romanian garlic sauce that accompanies fish, lamb sausages and others.

Traditional Romanian Garlic Sauce (<i>Mujdei de usturoi</i>)

Traditional Romanian Garlic Sauce (Mujdei de usturoi)

COOLING: 1+ hour(s)
TOTAL: 1 hour 30 minutes
PORTION(S): 500 ml (2 cups)



  1. Undo the garlic heads and peel the cloves. Do not use very soft or sprouted cloves.
  2. In a ceramic or wooden bowl, crush the cloves until creamy. Alternatively, use a garlic press.
  3. While stirring vigorously, gradually and in order, add the salt, oil, water and lemon juice. Blend for 5 minutes or until uniform.
  4. If necessary, adjust the amounts of oil and water to thin or thicken the sauce to taste.
  5. Refrigerate for at least 1 hour before serving.
Garlic sauce can be stored in the refrigerator for about 1 week.
The sauce will turn green after a few days due to a reaction between sulfur compounds and certain amino-acids (basic units of proteins) that are naturally present in garlic. But, it still remains fresh and harmless.
Use this sauce as a seasoning for fish, sausages or your favorite dishes, or as a dip.

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