Venezuelan Garlic Sauce Salsa De Ajo Venezolana

Authentic Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) Recipe

You need to try this incredible 5-minute Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) ASAP! You’ll be blown away by how a few simple ingredients can come together into such an incredibly flavorful sauce. This homemade sauce is the real deal and might become your new go-to condiment. Use it as a topping for empanadas or arepas, a sandwich spread, a veggie dip, over-grilled meat or yuca fries, or even in burgers or corndogs. However you use it, this easy garlic sauce will add a tasty punch of flavor to all your favorite foods. The fresh garlic packs a flavorful punch, while the vinegar’s acidity and the mayo’s creaminess tie it all together. Once you try it, you’ll never want to go back to the store-bought stuff again. The best part? It keeps in the fridge for days so you can enjoy it again and again. Trust me, this sauce will bring an explosion of flavor to everything it touches!

Parsley, Cilantro, Green Onions: These fresh herbs provide a vibrant green color and fresh flavor base for the sauce. Oil: Use a neutral-flavored oil like vegetable, avocado, or canola to help emulsify the sauce and achieve a creamy consistency. I like to use avocado oil. I do not recommend using olive oil as the taste is too strong. Water: Helps to thin out the sauce to your desired consistency. Vinegar: Adds a tangy kick and balances the richness of the mayonnaise. I use apple cider vinegar, but regular white vinegar can also be used. Mayonnaise: Provides creaminess and helps to bind the ingredients together. I used vegan (egg-free and dairy-free) mayonnaise. Fresh Garlic: The star of the show! Use as much or as little as you prefer, depending on your garlic tolerance. Use as much or as little as you want. I added 2 cloves; for a milder taste, use only one. Salt: Enhances the flavors and brings everything together. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.