Ingredients:

  • 1 cup (240g) high-quality mayonnaise
  • 1/2 cup (120g) full-fat sour cream
  • 1 tbsp (15ml) extra virgin olive oil
  • 5 large garlic cloves, grated into paste
  • 1/2 tsp garlic powder
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely minced

Instructions:

  1. Grate the cloves. Use a microplane to turn the 5 garlic cloves into a smooth, wet paste. Note: This ensures no one gets a chunky bite of raw garlic.
  2. Macerate the garlic. Combine the garlic paste with the 1 tbsp lemon juice and 1/2 tsp sea salt in a small bowl. Note: This softens the garlic's harshness before the dairy is added.
  3. Bloom the spices. Stir the 1/2 tsp garlic powder and 1/4 tsp pepper into the 1 tbsp olive oil. Note: Fat helps carry the flavor of dried spices more effectively.
  4. Combine the bases. In a large bowl, whisk the 1 cup mayonnaise and 1/2 cup sour cream until perfectly smooth and unified.
  5. Incorporate the mustard. Fold in the 1 tsp Dijon mustard using a spatula. Note: Dijon acts as a bridge between the sharp garlic and the creamy base.
  6. Add the aromatics. Pour the lemon garlic mixture and the spice oil mixture into the dairy base.
  7. Whisk for emulsion. Beat the mixture for 3 minutes until it looks glossy and thickened.
  8. Fold in herbs. Gently stir in the 1 tbsp fresh parsley until evenly distributed.
  9. Rest the sauce. Cover and refrigerate for 30 minutes until the flavors are deep and cohesive.