In a blender, combine cold milk, garlic, salt, and lemon juice or vinegar. Blend for 10–15 seconds on medium speed.
While blending, slowly drizzle in the vegetable oil to begin emulsifying. Continue until mixture becomes thick and creamy.
Taste and adjust salt or acidity if needed.
Fold in chopped parsley and red pepper with a spoon.
Transfer to a clean glass jar.
Refrigerate and use within 5–7 days.
Notes
– You can substitute parsley with cilantro for a stronger flavor.
– For a spicy version, add chili or cayenne.
– Do not freeze the sauce — it’s best fresh.
– Always use clean utensils when serving to extend shelf life.
Salad
Mediterranean
