In the heart of our family’s culinary traditions, my grandmother was a maestro of flavour, a culinary virtuoso who could turn the simplest of dishes into a symphony for the taste buds. She held a secret, a hidden treasure in her repertoire, known to few but cherished by all: Mujdei, the Romanian garlic sauce.

As the sun dipped below the horizon and the scent of the smoking barbecue wafted through the air, our family would gather around the grill. It was those long summer evenings and festive occasions that bore witness to my grandmother’s culinary magic. Her homemade hot chips, crispy and golden, emerged from the kitchen, each batch bearing the warmth of her love and the crackling promise of indulgence.

But the true revelation lay in the perfect marriage of those hot chips with the smoky, charred meats from the barbecue. Whether it was succulent cevapi, tender pork ribs, or juicy sausages, they all took their final step towards culinary perfection with the touch of her Mujdei.

As we sat down to savour our meals, my grandmother’s garlic sauce became the star of the show. She had mastered the art of balancing the sharpness of minced garlic with the smooth embrace of sunflower or olive oil. The result was a creamy, garlicky elixir that elevated every bite. No lemon juice, no distractions—just the pure, unadulterated flavour of garlic and its aromatic harmony with the smoky, grilled meats.

We’d dip our homemade hot chips into the Mujdei, each bite a revelation of boldness and subtlety. The creaminess of the sauce softened the intensity of the garlic, creating a sensation that was both comforting and electrifying.

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The smoky barbecue meats, fresh off the grill, were an ideal companion to this garlicky delight. Each mouthful was an ode to the art of cooking, the love my grandmother poured into her creations, and the stories she shared around the table.

Those were the moments that bound us together as a family, where love and tradition flowed as freely as the Mujdei from the dip bowl. It was more than just a sauce; it was a reminder of who we were and where we came from, a taste of the generations before us.

So, as you embark on your own culinary journey, I invite you to experience the magic of Mujdei. Pair it with homemade hot chips and fresh, smoked, barbecued meats. Feel the connection to tradition and the love it imparts to each meal. My grandmother’s legacy lives on in every bite, and I hope it becomes a cherished part of your family gatherings, just as it has in ours.

Traditional Romanian Garlic Sauce (Mujdei)

Prep Time 15 minutes



  • 4-6 cloves of garlic peeled and minced
  • 2-3 tablespoons vegetable oil sunflower or olive oil
  • Salt and pepper to taste
  • Fresh dill finely chopped (optional, for garnish)



  • Start by mincing the garlic cloves finely. You can use a garlic press or chop them by hand.
  • In a mixing bowl, combine the minced garlic and vegetable oil. The amount of oil may vary depending on your preference. Start with 2 tablespoons and add more if needed. The goal is to create a creamy sauce.
  • Season the sauce with salt and pepper to taste. Be cautious with the salt, as the garlic can be quite potent on its own.
  • Mix the ingredients thoroughly to create a creamy sauce. You can use a whisk or a fork for this step.
  • Optionally, garnish the Mujdei with finely chopped fresh dill for added freshness and color.
  • Serve the Romanian garlic sauce, Mujdei, as a condiment or dip with grilled meats, roasted vegetables, or as a flavorful accompaniment to various dishes. It’s a versatile and zesty sauce that adds a burst of garlicky flavor to your meals.