This wild garlic sauce is made with fresh herbs, oil, and vinegar. A quick spring recipe, perfect for steak, chicken, fish, vegetables, or eggs.
Wild garlic sauce is one of the easiest things I make every spring. As soon as wild garlic is in season here in Germany, I start using it in simple recipes like this one.
This is a vibrant, chimichurri-style wild garlic sauce made with fresh herbs, oil, and vinegar. It's quick to make and works with almost anything, from meat and fish to vegetables or eggs.
You can also try this Wild Garlic Pasta or make a batch of Wild Garlic Butter to keep in the fridge.
Ingredients: 7 + salt & pepper | Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4 | Difficulty: Easy
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Foraging wild garlic
I've been picking wild garlic in the woods for several years now. Every spring, the kids and I pick up our friend Heidi, who first showed me this plant, and we head out to our usual spot.
After a bit of climbing, we reach a place full of wild garlic, with more leaves than we could ever need. We always come home with a large bag, and I spend the next couple of days cooking and preserving it.
If you haven't tried it yet, make a simple Wild Garlic Soup with Potatoes or read more about safely foraging and cleaning it in my What to Do with Wild Garlic guide.
Recipe ingredients
Wild garlic or ramsons: You will need a medium bunch, about 1 oz/ 30 g. I prefer to weigh the ingredients, even herbs; talking about bunches is a rather arbitrary thing, a bunch can mean something different to you than it means to me. After finely chopping the leaves, I had about ¾ cup of herbs.
Parsley: A small bunch this time, which is 10 g/ 0.4 oz/ about ¼ cup after chopping it finely.
Other ingredients: red chili flakes, red wine vinegar, water, salt, pepper, lemon juice, a pinch of sugar, and a good, mild olive oil.
See the recipe card for full information on ingredients and quantities.
How to make wild garlic sauce?
Step #1: Chop wild garlic and parsley finely.
Step #2: Mix chili, vinegar, water, salt, pepper, lemon juice, and sugar. Slowly, add the oil while whisking continuously. The sauce will emulsify slightly.
Step #3: Stir in the chopped herbs.
Step #4: Adjust the taste with more salt, pepper, lemon juice, or sugar. It should be bright and zingy. Keep refrigerated for at least 30 minutes to allow the flavors to mingle.
Make in advance and store
Make in advance: The wild garlic sauce keeps in the fridge for about 5 days, so you can make it a few days in advance.
You can freeze the leftovers for about 1 month; the sauce will start losing flavor if kept for longer. Defrost in the refrigerator and let it come to room temperature before serving.
- You can freeze the whole batch of wild garlic sauce in a small container, or you can divide it into even smaller portions and freeze them in silicone molds. This will allow you to defrost only a small amount if needed to add some extra flavor to a dish.
How to use the sauce?
- Drizzle it on Tagliata or other steaks, chicken breast, fish, shrimp, or roasted vegetables.
- Drizzle the sauce on Scrambled Eggs on Toast or omelets.
- Use it as a dressing for salads. Mix with salad leaves as it is, or add some Greek yogurt to the mixture as well.
- Slice a ball of mozzarella and some tomatoes, arrange them on a plate, and drizzle them with the sauce.
- Try it as a marinade for chicken.
Wild Garlic Sauce
Ingredients
- 1 oz wild garlic about ¾ cup when finely chopped
- 0.4 oz parsley about ¼ cup when finely chopped
- ½ teaspoon red chili flakes Note 1
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon granulated sugar
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup mild olive oil
Instructions
- Chop the herbs very finely. Set aside.1 oz wild garlic + 0.4 oz parsley
- Combine: In a bowl, mix red chili flakes, vinegar, water, lemon juice, sugar, salt, and pepper.½ teaspoon red chili flakes + 2 tablespoons red wine vinegar + 2 tablespoons water + 1 tablespoon lemon juice + ½ teaspoon granulated sugar + 1 teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Slowly start adding the olive oil while whisking all the time until the mixture emulsifies slightly.¼ cup mild olive oil
- Stir in the chopped herbs. Adjust the taste with salt, pepper, lemon juice, or sugar.
- Refrigerate for about 30 minutes to allow the flavors to mingle.
- Store: Keep refrigerated for up to 5 days.
Notes
- Chili: You can also use 1 small red chili with or without seeds (to taste).
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