Garlic Sauce Recipe

Prep garlic and herbs

Peel the garlic cloves and roughly chop them to help the blender/process. Rinse cilantro and remove any thick woody stems; roughly chop leaves and tender stems so they blend easily. If using fresh chilies, stem and roughly chop (remove seeds for less heat).

Measure lime juice, fish sauce, soy sauce, sugar, and water so they are ready to add.

Blend base ingredients

Place the chopped garlic, cilantro, lime juice, fish sauce, soy sauce, sugar, water, and chilies (if using) in a small food processor or high-speed blender. Pulse quickly until the mixture forms a coarse purée. Scrape down the sides as needed. The goal is a smooth but slightly textured paste rather than completely liquified.

Adjust seasoning

Taste a small amount and adjust balance: add more lime juice for acidity, fish sauce for saltiness, sugar for sweetness, or a pinch of red chili flakes for heat. Pulse again briefly after adjustments.

Emulsify with oil

With the processor running on low, slowly drizzle in the neutral oil in a thin steady stream to slightly emulsify the sauce. This rounds the flavor and gives a glossy finish. Stop when oil is fully incorporated and sauce has a creamy consistency (about 1–2 minutes).

Stir in peanuts (optional)

If using chopped roasted peanuts for texture, fold them into the sauce by hand to keep some crunch.

Transfer sauce to a serving bowl. Garnish with a few cilantro leaves and a sprinkle of chopped peanuts or red chili flakes if desired. Serve immediately with Thai starters like satay, spring rolls, grilled seafood, or fresh vegetables.

To store: keep in an airtight container in the refrigerator for up to 4–5 days. Re-whisk or stir before serving; bring to room temperature for 10–15 minutes for best flavor.