Think of mujdei (pronounced mooj-day) as a cousin of toum or aioli. Compared to the two, this Romanian sauce comes with a significantly sharper, pungent raw garlic flavor, comparable to a garlic hot sauce. Commonly served with fried fish, grilled meats or seared potatoes, it’s a staple at any Romanian gathering. At its core, mujdei is a simple garlic-oil emulsion: The sauce starts with fresh garlic, crushed or grated into a smooth paste. While constantly whisking, sunflower oil is slowly dribbled in until the mixture turns into a creamy sauce. Water -- sometimes club soda -- is incorporated at the end for a thinner, silky consistency. While this recipe offers a base-level version of mujdei, you’ll find many iterations of this sauce across Romania: Mixed with sour cream, yogurt or milk to cut through the raw garlic flavor; brightened with a splash of vinegar or lemon juice; emulsified with oil alone so it’s as thick as mayonnaise or diluted with water to reach a thin vinaigrette consistency; or blended with herbs or hot peppers to diversify its flavor profile. After the first taste of mujdei, garlic breath is guaranteed. You can’t escape it, so you might as well embrace it for the night.

News Source : https://www.oregonlive.com/nytcooking/2026/04/775578025-mujdei-garlic-sauce.html