From Moldova, With Love: A Creamy & Potent Garlic Sauce (Mujdei)
Details
A raw, pungent garlic kick that's as versatile as it is simple.
Ingredients
Instructions
Prepare the Garlic Paste
Traditionally, this sauce is made using a mortar and pestle. Place the peeled garlic cloves and coarse salt into the mortar. Crush the garlic until it breaks down into a smooth, uniform paste. The salt helps to break down the garlic and draw out its moisture. If you don't have a mortar and pestle, you can use a garlic press and mash the resulting garlic with the salt in a small bowl using the back of a spoon.
Create the Emulsion
Begin adding the oil to the garlic paste, a few drops at a time, while stirring vigorously and continuously in one direction with the pestle or a spoon. As you mix, the oil will incorporate into the garlic, and the mixture will start to lighten in color and thicken into a creamy, mayonnaise-like consistency. Continue adding the oil slowly until it is all incorporated.
Loosen the Sauce
Once you have a thick, creamy base, switch to a small whisk or fork. Gently stir in the cold sparkling mineral water, one tablespoon at a time. The sparkling water will lighten the sauce, making it slightly foamy and bringing it to a pourable, yet still creamy, consistency.
Final Touches
Stir in the optional lemon juice or vinegar for a bit of acidity to cut through the richness. Taste and adjust the salt if needed.
Serve
Serve the Mujdei immediately. It is traditionally served alongside grilled meats (frigărui), fish, or simply with warm mămăligă (polenta).
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