Vibrant wild garlic sauce with fresh spring herbs, oil, and vinegar. Perfect for drizzling over steaks, chicken, fish, omelets, or vegetables.
Simple wild garlic sauce bursting with the spring flavors, there is no better time than now to make this condiment, that will upgrade any dish you drizzle it over.
Foraging wild garlic
I’ve have been picking bear’s garlic in the woods for at least 5-6 years now. The same ritual every year: the kids and I pick up our friend Heidi (who introduced me to this amazing plant), we drive close to the woods, do some pretty extensive climbing to get to the spot we are looking for. The reward? An “ocean” of fragrant leaves, fresh and untouched.
We get home with a huge bag full of herbs and I spend the next two days preserving it in any possible way. And cooking each one of our regular, favorite recipes. Try this simple soup with potatoes, for instance, you will love it!
To learn more about safely foraging and cleaning this plant, make sure to read What to Do with Wild Garlic.
What goes into the sauce?
This a chimichurri-style sauce, like my regular Argentinian chimichurri, but using wild garlic instead of lots of parsley. And addictive, vibrant little green sauce you will want to pour on top of everything.
Wild garlic or ramsons:
- You will need a medium bunch, about 30 g/ 1 oz. I prefer to always 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.
- 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.
How to make ramsons sauce?
- Chop all the herbs very finely. Set aside. (1)
- Mix chili, vinegar, water, salt, pepper, lemon juice, and sugar in a small bowl.
- Slowly, start adding the olive oil while whisking continuously. The sauce will emulsify slightly. (2)
- Stir in the chopped herbs. (3)
- 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.
Can I make it in advance?
It keeps in the fridge for about 5 days, so you can make it a few days in advance.
Can I freeze it?
- You can freeze the leftovers as well, for about 1 month, the sauce will start losing flavor if kept for longer.
- 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 into silicone molds (Amazon affiliate link). This will allow you to defrost only a small amount if needed to add some extra flavor to a dish.
- Defrost in the refrigerator.
How to serve?
- Drizzle it on tagliata or other steaks, on chicken breast, fish, shrimps, or roasted vegetables.
- Drizzle on scrambled eggs or omelets.
- Use as dressing for salads. Mix with salad leaves as it is or add some Greek yogurt to the mixture as well.
- Slice mozzarella and tomatoes, arrange them on a plate, and drizzle them with the sauce.
- Try as a marinade for chicken.
- Stuff some buns with grilled chorizo and use the wild garlic sauce like a regular chimichurri.
- 30 g/ 1 oz wild garlic (about ¾ cup when finely chopped)
- 10 g/ 0.4 oz parsley (about ¼ cup when finely chopped)
- ½ teaspoon red chili flakes (or 1 small red chili with or without seeds, to taste)
- 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
- 60 ml/ 2 fl. oz/ ¼ cup mild olive oil
- Chop the herbs very finely. Set aside.
- In a bowl, mix red chili flakes, vinegar, water, lemon juice, sugar, salt, and pepper.
- Slowly start adding the olive oil while whisking all the time until the mixture emulsifies slightly.
- 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.
- Keep refrigerated for up to 5 days.
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 52Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 215mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutritional information is not always accurate.