A smooth, rich, and flavorful garlic cream that instantly elevates any dish. Perfect for spreading, dipping, or serving alongside grilled meats, sandwiches, or roasted vegetables, this traditional recipe is simple, affordable, and incredibly easy to prepare at home.
Why You’ll Love This Recipe
This garlic cream comes together with just a handful of basic ingredients you likely already have in your kitchen. The texture is silky and creamy, with a perfect balance between bold garlic flavor and fresh lemon brightness.
It’s made without preservatives or additives, making it a fresh homemade alternative to store-bought garlic spreads. You can easily customize it by adjusting the garlic intensity or changing the type of oil used.
Whether served with warm bread, grilled chicken, roasted potatoes, or sandwiches, this creamy garlic sauce quickly becomes a kitchen staple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large garlic cloves (about 15 g), peeled
200 ml vegetable oil
100 ml whole milk (cold)
½ teaspoon salt (about 3 g)
juice of ½ lemon (about 15 ml)
Directions
Peel the garlic cloves and remove the inner green germ if you prefer a milder flavor.
Add the cold milk, garlic cloves, and salt to a blender.
Blend on medium speed to combine.
While blending, slowly pour in the vegetable oil in a thin, steady stream to help the mixture emulsify properly.
Continue blending until the mixture thickens into a smooth, creamy consistency.
Add the lemon juice and blend for a few more seconds until fully incorporated.
Taste and adjust the salt if needed.
Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow it to firm up.
Servings and timing
Makes approximately 1 cup of garlic cream (about 8 servings of 2 tablespoons each).
You can substitute vegetable oil with sunflower oil for a more neutral taste, or use light olive oil for a slightly richer flavor.
For a thicker consistency, increase the oil to 250 ml.
For a milder garlic taste, reduce the garlic to 2 cloves.
Add 1 tablespoon of finely chopped fresh parsley for extra color and freshness.
For a tangier flavor, add a few extra drops of lemon juice.
Storage/Reheating
Store the garlic cream in an airtight container in the refrigerator. It will keep well for 3 to 5 days.
Freezing is not recommended, as the emulsion may separate once thawed.
This sauce is served cold or at room temperature and does not require reheating. If it thickens too much in the refrigerator, simply stir before serving.
FAQs
Can I use sunflower oil instead of vegetable oil?
Yes, sunflower oil works very well and provides a neutral flavor.
Can I use olive oil?
Yes, but it’s best to use a light olive oil so it doesn’t overpower the garlic flavor.
Why didn’t my cream thicken?
The oil may have been added too quickly, or the milk may not have been cold. Pouring the oil slowly while blending is key to proper emulsification.
Can I make it without a blender?
It’s more difficult to achieve the same texture, but you can try using an immersion blender.
How can I make the garlic flavor milder?
Remove the inner germ of the garlic or reduce the amount to 2 cloves.
How long does it last in the refrigerator?
It stays fresh for 3 to 5 days when stored properly in an airtight container.
Can I use it as a salad dressing?
Yes, you can thin it out with 1–2 tablespoons of milk or water to create a pourable dressing.
Is this similar to garlic mayonnaise?
Yes, the texture is similar, but this version does not contain eggs.
Can I use low-fat milk?
You can, but the final texture may be slightly less creamy.
Can I prepare it in advance?
Yes, and it actually tastes even better after chilling for at least 30 minutes.
Conclusion
Grandma’s famous garlic cream is a timeless, easy-to-make recipe packed with bold flavor and creamy texture. With just a few simple ingredients and minimal preparation time, you can create a versatile homemade sauce that enhances countless dishes. Once you make it from scratch, you may never go back to store-bought versions again.
Grandma’s Famous Garlic Cream is a smooth, rich, and velvety garlic sauce made with simple pantry ingredients. Emulsified to a silky consistency and brightened with fresh lemon juice, it’s perfect for spreading, dipping, or serving with grilled meats and vegetables.
Ingredients
3 large garlic cloves (about 15 g), peeled
200 ml vegetable oil
100 ml whole milk (cold)
1/2 teaspoon salt (about 3 g)
Juice of 1/2 lemon (about 15 ml)
Instructions
Peel the garlic cloves and remove the inner green germ if desired for a milder flavor.
Add cold milk, garlic cloves, and salt to a blender.
Blend on medium speed until combined.
While blending, slowly pour in the vegetable oil in a thin, steady stream to emulsify.
Continue blending until thick, smooth, and creamy.
Add lemon juice and blend briefly to incorporate.
Taste and adjust salt if needed.
Transfer to an airtight container and refrigerate at least 30 minutes before serving.
Notes
Milk must be cold for proper emulsification.
Pour oil slowly to prevent separation.
Use neutral oil for balanced flavor.
Chilling helps the sauce thicken further.
Stir before serving if slightly thickened in the refrigerator.
