Mujdei

Ingredients

Sauce

• 1whole head of garlic, about 12 cloves
• 1 tspcoarse salt
• 100 mlsunflower or olive oil
• 80 mlwarm water, or stock

Optional

• 1 tbsplemon juice or vinegar
• a pinch of black pepper
• chopped parsley or dill

To serve

• grilled or fried meat
• fried fish
• mămăligă

Directions

1. Peel the garlic and crush it in a mortar with the coarse salt.
2. Use a mortar rather than a press or a blender. The salt is doing real work as an abrasive against the garlic, so do not leave it out.
3. Pound it until you have a completely smooth, pale paste with no fragments left.
4. Add the oil slowly and it emulsifies into a pale creamy sauce. Once it has taken and thickened, add the remaining oil in a thin steady stream.
5. Use warm water rather than cold, which loosens it more evenly. Add lemon juice or vinegar if you want it sharper, which many households do.
6. Taste it and add more salt, remembering it is served in small quantities over rich food. Let it stand 15 minutes before serving so the flavours settle.
7. Pour it over grilled meat, fried fish or roast chicken while they are hot. Serving it over hot food takes some of the edge off the raw garlic, which is why it is poured rather than served on the side.

Technique

• Make it within an hour of serving, because raw garlic sauces deteriorate quickly.
• The version with walnuts ground in is called mujdei cu nuci and is thicker.
• It is eaten in small amounts, spooned rather than poured generously.

Substitutions

• A blender at a pinch, though the flavour is noticeably harsher.
• Warm meat stock in place of water, for a richer sauce.

Variations

• With ground walnuts, as a thicker sauce.
• With sour cream stirred in, which is milder.
• With hot paprika or chilli added.

History

Poured over grilled or fried meat and fish; the name comes from must de ai, meaning garlic juice.

Frequently asked questions

What is Mujdei?

Mujdei is a sauce & condiment from Moldova: raw garlic crushed with salt, oil and water, poured over meat. Poured over grilled or fried meat and fish; the name comes from must de ai, meaning garlic juice.

How long does Mujdei take to make?

Mujdei takes 10 min of preparation and no cooking at all. The recipe makes about 200 ml. It is rated easy to make.

What can I substitute in Mujdei?

Yes, within limits. A blender at a pinch, though the flavour is noticeably harsher. Warm meat stock in place of water, for a richer sauce.

What is the most important thing to get right in Mujdei?

Use a mortar rather than a press or a blender. The salt is doing real work as an abrasive against the garlic, so do not leave it out.