Cold garlic cream sauce

Preparation info
  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      10 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Serve this deliciously simple white sauce with grilled vegetable kebabs, or as a finisher for a salad or rice. It also makes a great dip for naan or any other flat breads.


  • 10 garlic cloves, peeled
  • 1 teaspoon salt
  • tablespoons


Crush the garlic cloves using a garlic crusher, or chop them as finely as you can. Transfer to a bowl.

Add the salt, then gradually add the rice bran oil, stirring continuously.

Stir in the sour cream, yoghurt and coriander.

Spoon into a sterilised jar, seal and refrigerate.

This sauce will keep in the fridge for 2–3 days; just stir it together really well before