Makes: 11/2 cups cream
1/4 cup + 2tbsp. full cream milk, chilled
20 grams cream cheese, chilled
2 garlic, chopped
2 tbsp. nestle cream, chilled
½ tsp salt
1 tsp lemon juice
3/4 to 1 cup sunflower oil or vegetable oil
1 tsp. pepper powder
2 tsp. mustard cream or paste
Using juice blender
1_In to a blender add all the ingredients other than oil and start to blend, pour oil in a very slow stream until cream gets thick, First add 3/4 cup oil if cream is not thick then add rest. Keep in an air tight container chilled up to 2 weeks.
Using hand held mixer
2_First puree the garlic, add cream cheese, pureed garlic into a bowl and start to, mix until cream cheese is creamy, add rest of the ingredients with a table spoon of oil, mix well, keep on adding oil little by little and mixing in the highest speed, when all oil is added and if the sauce is not thick, keep on mixing it will eventually get thick. Hand held mixer will take some time for the cream to get thick.
- It’s very important that the milk is chilled.
- This sauce won’t get thick if the blender warms.