French🥫 Sauces & condiments

Garlic Mousse

Name: Garlic Mousse
Cuisine: French
Ingredients: several garlic cloves; ~¾ cups neutral oil; ~½ tsp salt; 1 lemon juice; ~¼ tsp white pepper

A light, mousse-like emulsified sauce made by processing fresh garlic, neutral oil, and salt in a food processor. Unlike traditional mayonnaise, this stable emulsion achieves its creamy consistency through garlic's natural emulsifying properties without requiring eggs. Versatile as a dip, sauce, or accompaniment.

Adapted from a video by French Cooking Academy

How emulsified sauces work plus garlic mousse recipe

Watch on YouTube

Ingredients

garlic clovesuse large cloves such as Mexican or Russian varieties; European garlic is too pungent for this sauceseveral
neutral oiladd gradually in small amounts to achieve proper emulsification~¾ cupsest.
salt~½ tspest.
lemon juicefrom approximately one lemon; adjust to taste1
white pepperoptional~¼ tspest.

Steps

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1
Add garlic cloves and salt to a food processor and blend for about one minute until a rough paste forms.
2
Slowly incorporate oil in small amounts while processing, allowing the mixture to gradually become mousse-like. Add about half the total oil and check consistency.
3
Add lemon juice gradually—not too much at once. Continue processing for about 40 seconds and check that the mixture maintains a mousse-like consistency.
4
From the top and bottom feed tubes of the processor, slowly add the remaining oil and lemon juice while processing until fully combined. Taste and adjust seasoning as needed; optional additions include white pepper or herbs.
5
Transfer the garlic mousse to a bowl. Serve as a dip, sauce, or accompaniment to dishes. Store in an airtight container in the refrigerator for a week or longer.

Garlic Mousse

Ingredients

Steps

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