Mujdei de Usturoi
(mooj-day deh oos-too-roy)
La Grătar (The Weekend Cookout)
If a single scent defines a Romanian summer weekend, it's woodsmoke mingling with the sharp, unapologetic bite of pounded raw garlic. Mujdei is the undisputed soul of the backyard grătar, a vital necessity built to stand up to rich pork neck and charred sausages. We're beating raw garlic and oil into a thick paste, then relying on a brilliant grandmother's trick to aerate the sauce: a splash of ice-cold sparkling mineral water. It transforms an aggressively pungent mash into a light, creamy, and unforgettable emulsion.
Before you start
Remove the green sprouts from the garlic.
Slice each peeled clove in half lengthwise and pluck out the green germ in the center, if present. This eliminates the bitter, harsh flavors sometimes found in older supermarket garlic.
Ingredients
- head of garlic1 large
- coarse Kosher salt1 tsp
- sunflower oil1/4 cup
- sparkling mineral water3 tbsp
Method
- 01
Crush the garlic into a paste.
Place the garlic cloves and coarse salt in a mortar. Pound and grind until the garlic completely breaks down into a smooth, sticky, uniform paste. If using a garlic press, press the cloves into a bowl, add salt, and vigorously mash against the sides with the back of a spoon.
- 02
Emulsify with the oil.
Switching to a wooden spoon, begin adding the sunflower oil just a few drops at a time while stirring continuously in one direction. Once the emulsion starts to hold, add the remaining oil in a slow, steady drizzle until it resembles a thick, creamy mayonnaise.
- 03
Aerate with the sparkling water.
Switch to a fork or small whisk and gently stir in the ice-cold sparkling mineral water, one tablespoon at a time. The carbonation will lighten the sauce, turning it slightly foamy, fluffy, and perfectly pourable. Serve immediately.
Notes
Expect a harmless color change.
If stored in the fridge, the sauce may take on a slightly green or blue tint after a few days. This is a perfectly safe, natural reaction between the garlic's sulfur compounds and its natural enzymes.
Tame the bite with acid.
If you find the raw garlic too intensely sharp for your palate, a single teaspoon of fresh lemon juice or white vinegar stirred in at the end will help mellow the heat.
From Cook Romanian in America.