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Garlic sauce

Garlic sauce transforms cold meat or fish into something spectacular. Make double, chill and use later in the week.


  • 2 whole heads garlic
  • 2 TBS of sherry vinegar
  • Handful curly parsley leaves
  • 1-2 TBS lemon juice
  • 25ml extra virgin olive oil
  • Salt and freshly ground black pepper

Serves 6


  1. Heat the oven to 150C/gas mark 2
  2. Roast the garlic heads for an hour until soft
  3. Remove, and once cold, cut in half, squeeze out the cloves and place in a food processor
  4. Add the vinegar, parsley and 1 TBS lemon juice
  5. Puree, then slowly add the olive oil so it forms a thick emulsion
  6. Season, add extra lemon juice if necessary, then cover and chill
  7. Serve at room temperature 

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The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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