Mujdei
Mujdei de usturoi is the Romanian answer to aioli, served with mici (grilled sausages), fried fish and the sour tripe soup ciorbă de burtă, where it is stirred in at the table.
A pungent Romanian garlic sauce pounded with oil, water and salt. Served with grilled meat, fried fish and tripe soup.
Ingredients
Method
Pound the garlic and salt to a very smooth paste in a mortar with a pestle.
Gradually beat in the oil and water, a little at a time, until the sauce is pale and creamy.
Add the vinegar if you like it sharper.
Serve at once with grilled meat, mici, fried fish or ciorbă. It keeps for 2 days in the fridge.
Pound the garlic as finely as possible. The smoother the paste, the better it holds together.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
Serve with
Dishes that go well with Mujdei
You may also like
More recipes you might enjoy
