Garlic Cilantro Sauce

Ingredients

• 16 g (1 cup)cilantro
• 240 ml (1 cup)sour cream
• 15 ml (1 tablespoon)oil
• 1.25 ml (1/4 teaspoon)salt
• 1/2 lemonlemon
• 1.25 ml (1/4 teaspoon)garlic paste
• 2.5 ml (1/2 teaspoon)garlic powder

Instructions

1. 1

   Mix the ingredients

   Roughly chop the cilantro. Put it in a medium bowl with the oil, squeeze the lemon over it and mix. Add the sour cream, garlic powder and salt.

2. 2

   Blend until smooth

   Blend the mixture with a hand blender or food processor for about 2 minutes, or until smooth. Stir in the garlic paste, then serve.

What is garlic cilantro sauce?

It is a creamy herb sauce with fresh cilantro, lemon and garlic, suited to spooning over meat or fish or dressing a salad. This American-style version uses sour cream for a tangy, rich base.

The recipe does not specify a particular regional origin. Its appeal is in the contrast between cool creaminess, fresh herbs and the punch of garlic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 6g protein, 12g carbs, 59g fat.

The sour cream and oil provide most of the fat, while cilantro contributes very little energy; the small amount of garlic and lemon adds flavour. Serve a modest spoonful with lean protein and vegetables, plus a carbohydrate such as potatoes or bread to balance the plate.

Choosing the ingredients

Fresh cilantro: roughly chop it before blending so it is easier to incorporate. Use the leaves and tender stems for plenty of herb flavour.

Sour cream: this gives the sauce its creamy body and tang. The oil and lemon help round out the mixture, while garlic powder and garlic paste provide layered garlic flavour.

Blend for a smooth texture

First mix the chopped cilantro with the oil and lemon, then add the sour cream, garlic powder and salt. Blending for about 2 minutes should break down the herbs and bring the ingredients together.

Add the garlic paste after blending, as directed, and stir it in. This keeps the final garlic flavour distinct rather than blending it into the sauce from the start.

Check the consistency and flavour

The sauce is ready when it looks smooth and the cilantro is evenly dispersed. If you still see large herb pieces, blend a little longer, checking frequently.

Taste before serving and check the balance of salt, lemon and garlic. The recipe gives fixed quantities, so make any small adjustments to suit your preference.

Serve it with

Spoon the sauce alongside grilled or roasted meat, or serve it with fish as a cool contrast. It also works as a creamy salad dressing.

For a more substantial plate, pair it with vegetables and a source of carbohydrates such as potatoes or bread. Use the sauce as a condiment so it complements rather than overwhelms the other food.

Recipe notes & tips

• Roughly chop the cilantro before adding it to the bowl.
• Squeeze the lemon over the cilantro and oil so they can be mixed together before the sour cream goes in.
• Blend for about 2 minutes, checking that the sauce is smooth.
• Stir in the garlic paste after blending, as the method specifies.
• Taste the finished sauce before serving to check its seasoning.

Variations

• More lemon: add a little extra juice for a sharper, brighter finish.
• Herb mix: replace part of the cilantro with fresh parsley for a milder herbal flavour.
• Extra garlic: increase the garlic paste slightly for a stronger garlic note.
• Thinner dressing: stir in a small splash of water until it reaches a pourable consistency.
• Spicy version: blend in a little chopped chilli for gentle heat.

Common mistakes to avoid

• Large herb pieces: chop the cilantro roughly before blending so it breaks down more easily.
• Stopping too soon: blend for about 2 minutes or until the sauce looks smooth.
• Adding garlic paste too early: stir it in after blending, following the method.
• Skipping the lemon: squeeze it over the cilantro and oil to bring freshness to the creamy base.

How to store

Keep the sauce in a covered container in the fridge and use it within 3 days. Stir before serving; do not leave it at room temperature for extended periods.

Frequently asked questions