For a long time, I’ve tried to figure out a good garlic sauce for pizza. Today, I finally came up with one which is a definite keeper.
I love to throw some grilled chicken, bacon, artichoke hearts, pine nuts (when they are not outrageously expensive), and chopped sun-dried tomatoes on top of a garlic sauce base.
In the past, I’ve tried homemade mayo that I doctored with garlic and other seasonings, as well as Annie’s Natural’s Lemon & Chive dressing. Neither quite worked. The recipe I came up with is similar to homemade mayonnaise, but is thinner and is chock full of garlicky goodness.
I used 6-7 cloves and a handful of chives and a tiny spring onion I found in the garden; the fumes burnt my eye when I looked inside the blender. It was pungent and very strong when raw. It does mellow out a bit with baking, but not that much. Knowing that that much garlic is not for everyone, I reduced the garlic in the recipe below. It is fresh-tasting, creamy, and still strong, but feel free to add more garlic!
Creamy Paleo Garlic Sauce
Ingredients
- 1 egg yolk
- 2-3 Tbsp lemon juice
- 1 ½ tsp ground mustard powder
- Salt and pepper to taste
- 1/4 cup warm water
- 1/2 cup olive oil
- 3-4 garlic cloves, minced
- 2 green onions, minced
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and pepper, and warn water until frothy. Whisking constantly, slowly drizzle in the olive oil until the sauce is thick and oil is well incorporated.
- Stir in garlic and green onions, and let sit on counter while you prepare crust and toppings.
- Pour over prepared pizza crust, add toppings, and bake.