I overheard a Romanian friend talking about this sauce, so I had to look it up and try it. I found about 20 different pages, all with the exact same recipe, and the exact same preparation, so I won't list credit to a source here, every page was the same. It said this recipe was good on grilled pork, fish, chicken, or to dip french fries in. I have tried it on pork and chicken (very good), but found it a bit too potent for the fries. If you roasted the garlic first, it would change the flavor a bit, and would be an excellent dip for fries, but as is, unless you want to burn your tongue, it's a bit too much.
This is a cold sauce, no cooking involved in the preparation, but is then added to the pork/chicken and heated with it, thus infusing the meat with the garlic flavor.
The Romanian name is called Mujdei De Usturoi, and is prepared like this:
- 1 Head Garlic, broken into cloves and peeled
- 2 Tbsp Vegetable Oil
- 1 Tsp Kosher Salt*
- 1/2 Cup Sour Cream
- Black Pepper
*The recipe's I pulled from the internet all said salt, but for this recipe, I found that Kosher Salt had a better end result.
Use a mortar and pestle to crush the garlic and salt together into a paste. You could also finely mince the garlic, but a paste would be best. Alternately, a small mini prep or small food processor could be used to achieve the desired result.
Put the garlic/salt paste into a small bowl, and add the oil. Whip with a fork until it becomes fluffy. Add the sour cream and continue to whip until all of the garlic is incorporated. Add black pepper to taste, I prefer to use a grinder over preground here, you will notice the difference.
Alternate Recipe: Try roasting the garlic instead of using raw. It may not be traditional, but the end result will be good. Also, a 1/4 Tsp of chopped chives will go well with this recipe.
Try it, it's very easy, and let me know what you think.
~Matt
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