Creamy Garlic Condiment

Name: Creamy Garlic Condiment
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 3 cloves (15 g) Garlic; 6 Tbsp (90 ml) Egg White; 3 Tbsp (45 ml) Lemon Juice; ⅔ cup (155 ml) Fromage Blanc; 10 tsp olive oil (50 ml) Olive Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

GREAT ON · BAKED POTATOES; ROAST MEATS; POACHED FISH; CRUDITÉS

Great on Baked potatoes; roast meats; poached fish; crudités.

A rich finish for pasta and roasted vegetables.

On the jar

GARLIC

Method: blend
Yield: about 1½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Egg White 90 mlLemon Juice 45 mlFromage Blanc 155 mlOlive Oil 50 ml

Ingredients

Garlicabout 3 cloves (15 g)
Egg White6 Tbsp (90 ml)
Lemon Juice3 Tbsp (45 ml)
Fromage Blanc⅔ cup (155 ml)
Olive Oil10 tsp olive oil (50 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Creamy Garlic Condiment wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Condiment Crémeux à l'Ail.

Adapted from a Alain Ducasse recipe (Nature, simple, sain et bon / Académie du Goût).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nature, simple, sain et bon / Académie du Goût (published as “Condiment Crémeux à l'Ail”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar