Molho de Alho - Roux Style (Brazilian Garlic Sauce)
Molho de Alho - Roux Style (Brazilian Garlic Sauce) - kvalifood.com
A cooked roux-based variant of molho de alho, the creamy garlic sauce served at Brazilian churrascarias. This is the style used at Brazilian steakhouse chains — butter and flour thicken the base, and mayonnaise is stirred in at the end for richness. Unlike the cold blender version, this one can be served warm.
Ingredients
Makes ca. 375 ml
- 2 tbsp unsalted butter (~28 g)
- 4 large garlic cloves (~20 g), minced
- 2 tbsp all-purpose flour (~16 g)
- 240 ml whole milk
- 120 g mayonnaise
- 3/4 tsp salt
- 1/2 tsp dried oregano
- freshly ground black pepper, to taste
Directions
Melt the butter in a saucepan over medium heat. Add the minced garlic and cook 1-2 minutes until softened and fragrant. Do not brown.
Add the flour and stir to form a roux paste. Cook 1-2 minutes until it takes on a light golden color.
Slowly whisk in the milk, pouring in a steady stream while stirring constantly to prevent lumps. Cook 2 minutes until the sauce thickens slightly.
Remove from heat. Stir in the mayonnaise, oregano, salt, and pepper until smooth.
Serve warm or let cool and refrigerate. It thickens further as it cools.
Notes
- This is the style served at Brazilian steakhouse chains.
- Can be served warm (unlike the blender version which is always served cold).
- Keeps refrigerated up to 1 week.
See Also
Molho Vinagrete (Brazilian Vinaigrette)
Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce)
Molho de Pimenta (Brazilian Hot Pepper Sauce)
