Use the sauce immediately or refrigerate it in an airtight container for up to 5 days.
Stir the onion frequently to prevent it from sticking to the pan.
Avoid cooking the garlic for more than 30 seconds because it can burn quickly.
Stir the sauce to combine the seasonings.
For longer storage, refrigerate the sauce for up to 2 weeks.
If you don’t have a blender, you can use a food processor or a whisk. [5] X Research source
