Romanian Garlic Sauce - Mujdei

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Romanian Garlic Sauce - Mujdei

It seems easy to make a garlic sauce, but there are many tricks here - it is enough to mix this garlic sauce a little differently and it can be a very good thing. Until now, I didn't necessarily want to show you how I make mujdei, but I gathered a beautiful garlic from my parents and at every meal I keep making this delicious sauce, it is much praised and licked to the last drop. My parents make it simple with crushed garlic, water and salt - it comes out as a more fragrant water, I like to make it more emulsion and it was very successful for everyone who tasted it.

You can adjust the consistency of the sauce by adding a little water, yogurt, sour cream, greens to taste - and you already have other variations of this wonderful sauce. It is perfect next to some simply boiled potatoes with peel, fish, baked peppers and anything you like.


Garlic cloves
10 pieces
Vegetable oil
50 ml
0.5 tsp
1 tsp
50 ml
you can replace water with yogurt or sour cream

Step by step


Of course, to start clean the garlic cloves well and wash them.

Be very careful to choose good garlic, not chemically treated.


I prefer to grind them initially with the garlic press, it's fast and I don't really like to crush it otherwise - too much effort with the same result.


Put the crushed garlic in a small deep bowl, add salt and 1-2 tablespoons of oil.


And mix well until the garlic and oil bind like a mayonnaise.

I recommend using a wooden spoon, first of all because it is comfortable and then you have the feeling that your grandmother will make the mujdei :)


Along the way, add the rest of the oil and stir to make a kind of garlic sauce like mayonnaise.


Put the vinegar, I prefer the white balsamic one, but the classic one or the lemon juice also works.

Mix well.


The sauce now has a thicker consistency, I recommend diluting it a little until you like it, but do not make it watery.

Perfect here would be a yogurt, it makes the juice more refreshing and tastier, but in the country we make it with water and it's still good and bad.


Anyway, you can add some greenery according to your preferences, or chopped tomatoes - according to your imagination and preferences.


I like to combine it with boiled or peeled potatoes - but you know there are many other combinations with mujdei ...

Good appetite!

Quantity: 300 ml
Prep time: 10 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Sauces, Sauces, doughs...


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