Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce)

Name: Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce)
Prep time: 5 min
Total time: 20 min

June 8, 2024

Prep 5 min Total 20 min

Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce) - kvalifood.com

Molho de alho is a creamy white garlic sauce served at Brazilian churrascarias (steakhouses) alongside grilled meats, especially picanha. This is the standard home method: a blender emulsion where cold milk is blended while oil is drizzled in a thin stream, exactly like making mayonnaise but with milk instead of egg. No cooking required.

Ingredients

Makes ca. 350 ml

150 ml cold whole milk (must be well-chilled)
300 ml neutral oil (soybean, canola, or sunflower)
3 garlic cloves (~15 g), peeled
1 tsp lemon juice (optional, aids emulsification)
salt, to taste (start with 1/2 tsp)
dried oregano, to taste (optional)

Directions

Pour the cold milk into a blender. Add the garlic cloves, salt, and lemon juice if using.

Start blending on low speed.

With the blender running, add the oil in a very thin, steady stream through the lid opening. This should take about 1-2 minutes. Do not rush it - a slow pour is what creates the emulsion.

Continue blending until the mixture thickens to a creamy, mayo-like consistency. You will hear the blender pitch change as it thickens.

Taste and adjust the salt. Stir in oregano by hand if using.

Transfer to a container and refrigerate for at least 15 minutes before serving. The sauce firms up as it chills.

Notes

Milk temperature is critical. Use milk straight from the fridge. If the milk is not cold enough, the emulsion will not form.
Neutral oil gives the classic mild taste. Olive oil works but gives a different, stronger flavor - not traditional.
If the emulsion breaks: start over with fresh cold milk in the blender, then slowly drizzle the broken mixture back in as if it were oil.
Keeps refrigerated in a sealed container for up to 5 days.