One Kitchen, Many Cultures

trini garlic sauce

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Amazing Avocado Garlic Sauce (for wings & fries).

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Garlic Sauce! Yea, that rich and creamy sauce we so adore in the Caribbean. Drizzled on our chips (fries), to BBQed meats, on fried chicken, to Bake and Shark… shims some may say we can even drink it like a beverage. A while back I shared one of my many versions for Garlic Sauce as part of our annual July’s Month Of Grilling. And (no joke) that recipe is one of the most visited pages on this website. Today we’ll do things a little differently with this version, using Avocado or Zabouca as we say in Trinidad and Tobago to give it another twist in flavor and texture.

You’ll Need…

1 cup mayo
6-8 cloves garlic
1 tablespoon chopped cilantro
1 tablespoon honey + 1 tablespoon Dijon mustard
1/2 tablespoon sugar (optional)
1/2 lemon (juice)
2 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 shallot + 1/2 medium Avocado

Note! Should you like your garlic sauce spicy, feel free to add a Scotch Bonnet, Habanero or any of your fav hot peppers. And remember to wash your hands with soap and water after handling such hot peppers.

I’d recommend getting a ‘good’ mayonnaise as it’s the base of the sauce and something terrible… well you know! Should you not want to use mayo, feel free to use Sour Cream or plain Greek Yogurt.

Basically everything mentioned in the ingredient list above goes into a blender (in my case I used my Magic Bullet) and blended to a smooth consistency.

To assist the device you use, I’d recommend giving the cilantro, garlic and shallot a rough chop. Should you have access to Shado Beni (culantro), I’d say use that instead of the cilantro. If you cannot source the shallot, use a small regular onion or 2 scallions (rough chop).

If you find that you’re having issues blending, you can add 1/4 cup of water to help things along. FYI the honey I used was a buckwheat honey, but any honey you have on hand will work just as well.

So simple yet addictively delicious. Taste for salt at the end and adjust.. you’re looking for the perfect balance of garlic, sweetness, and slight tang from the lemon and vinegar. With the avocado added to the mix, it will give you a silky creamy texture.

Keeps well in the fridge for a couple weeks.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Sauces & Condiments

The Ultimate Garlic Sauce (aioli) Recipe.

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As we kick off another edition of the annual July Month Of Grilling, let’s jump into a recipe which is heavily requested and it’s something that goes hand in hand with BBQ and Grilling on the islands. If you’re from the Caribbean or have traveled to the islands (maybe you have friends from the region), you’ll know that Garlic Sauce (a thin aioli) is one of the preferred condiments served with BBQ. While there are many variations of this iconic sauce, I grantee you that this is as spectacular as it gets.

You’ll Need…

1 1/2 cups mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
2-4 tablespoon rice vinegar
1 lemon (juice)
3 tablespoon chopped cilantro
2 small scallions
1/2 teaspoon mustard powder
1/2 scotch bonnet pepper (no seeds)
6 cloves garlic
1 tablespoon brown sugar
1 tablespoon honey

Important! The Scotch Bonnet pepper is optional (but it does add to the overall flavor), however if you do use it be sure to wash your hands with soap and water immediately after.

This garlic sauce is very simple to assemble. I say assemble as there’s hardly any work and there’s no cooking involved.

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Basically you’ll want to give the cilantro, scallion and scotch bonnet pepper a rough chop, then juice the lemon and the real work is done. Don’t use any of the seeds nor white membrane surrounding the seeds of the scotch bonnet pepper. Unless you want the raw heat.

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Place everything in a blender (or food processor) and puree until smooth. Add a bit more lemon juice or vinegar if you find it’s a bit too thick.

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Personally I like serving this garlic sauce chilled. Goes great on grilled meats, fish, hotdogs and hamburgers. Perfect on fries and as a dip for chips or pizza. Must be stored in a sterilized container in the fridge and will last between 2-3 weeks easily.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Sauces & Condiments

Chadon Beni (shado beni, culantro) Garlic Sauce.

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I assume our love affair with garlic sauce (like garlic aioli) is influenced by the food immigrants from the Middle East brought with them to our shores many moons ago. Did you know…

“The last group of immigrants to venture to colonial Trinidad originated in the region previously known as Greater Syria, which comprises of present day Iraq, Syria, Palestine and Lebanon. Many of the Lebanese hailed from the villages of Buhandoun and Amyoun while the Syrians came from villages in the ‘Valley of the Christians.’ These Arabs emigrated to the Caribbean from as early as 1904 in an attempt to escape religious persecution and economic hardship in their native countries.”

Over the years it’s evolved into a true Caribbean style sauce, with the addition of Shado Beni (aka culantro) and at times a little scotch bonnet (not today though). As a topping for grilled meats, fresh cut fries and a touch on your hamburger and you’ll be blown away at the delightful difference it makes. This garlic sauce its quickly making it’s way into the culinary framework throughout the Caribbean and versions can be found on just about every island.

 

You’ll Need…

10 cloves garlic
1/2 cup white wine vinegar
1 teaspoon honey (optional)
3 1/2 teaspoons sugar (white granulated)
3/4 teaspoon sea salt
1/2 cup extra virgin olive oil
1/4 cup chadon beni (aka shado beni , culantro)

* Taste for salt and add more sugar if necessary (you’re looking for a creamy garlic finish with a sort of sweet undertone).

Place the garlic, vinegar, sugar, honey and salt into a blender or food processor and puree on high for a minute. Then with the blender on, drizzle in the olive oil so it starts going creamy and start taking on the basic consistency of a runny mayo.

Then give the shado beni a rough chop and add to the blender. Give it a few pulses as you want to be able to see tiny specks of the shado beni and not have it fully pureed.

Place in a sealed container and store in the fridge. Be sure to give it a good shake before serving and if you want a little kick, don’t hesitate in add a bit of chopped scotch bonnet to the blender as well.

This Chadon Beni (Shado Beni) garlic sauce is excellent drizzled onto fresh cut fries, as well as grilled meats and the general idea is to use it as you would used mayonnaise (sandwiches and wraps).

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