Brazilian Green Herb Dip (Molho Verde)

Instructions

1. 1

   Wash 20 g of fresh cilantro and 20 g of green onions thoroughly, then pat them completely dry with paper towels. Peel 2 garlic cloves. Measure 100 ml of cold whole milk, 150 ml of vegetable oil, 15 ml of fresh lime juice, 4 g of salt, and 1 g of black pepper. Have an immersion blender or high-speed blender container ready.

2. 2

   Pour the cold whole milk into the tall blender container. Add the peeled garlic cloves, fresh lime juice, salt, and black pepper. Blend on medium speed for about 30 seconds until the garlic is fully pulverized and incorporated into the milk liquid without any solid chunks remaining at the bottom of the jar.

3. 3

   Coarsely chop the dried cilantro and green onions into 2 cm pieces, then add them into the blender container. Blend on high speed for 20 to 30 seconds until the herbs are finely minced and the mixture turns an even, vivid bright green color throughout. Scrape down the sides with a spatula if needed.

4. 4

   With the blender running on continuous low speed, begin pouring the vegetable oil in a very thin, slow stream. Do not rush this step, as adding the oil too quickly can prevent emulsification. Continue blending steadily as the mixture absorbs the oil and begins to thicken into a smooth, shiny sauce base.

5. 5

   As all the oil is incorporated, the sauce will transform into a creamy, mayonnaise-like texture. If the sauce splits or looks greasy, add 1 tsp of cold milk and blend for 10 seconds to restore the smooth emulsion. The finished dip should be rich, velvety, and hold its shape on a spoon.

6. 6

   Taste the green sauce and adjust with an extra pinch of salt or a drop of lime juice if needed for balance. Transfer the dip into a small serving bowl or airtight glass jar. Chill in the refrigerator for at least 15 minutes to firm up before serving alongside grilled meats, pastéis, or warm cassava fries.