Romanian Garlic Sauce - Mujdei

Of course, start by peeling and washing the garlic cloves.

Make sure to choose good garlic, not chemically treated.

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

Place 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 together like mayonnaise.

I recommend using a wooden spoon first of all, because it's comfortable and then, for the feeling that your grandmother is making the mujdei :)

Keep stirring in the rest of the oil to make a kind of garlic sauce like mayonnaise.

Pour in the vinegar. I prefer the white balsamic one, but the classic one or the lemon juice also work.

Mix well.

The sauce is now pretty thick. I recommend diluting it a bit until the desired consistency, but don't make it watery.

Here some yogurt would be perfect to make the mujdei more refreshing and tastier, but in the country we use water and it's still very good.

This is what it should look like. You can add some greens if you prefer, or chopped tomatoes - use your imagination.

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

Enjoy!