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Rating: 4.09 stars
115 Ratings
  • 5 star values: 62
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 11

This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

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Nutrition Facts

124 calories; protein 0.1g; carbohydrates 0.9g; fat 13.6g; sodium 165.5mg. Full Nutrition
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Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2008
I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe! Read More
(200)

Most helpful critical review

Rating: 3 stars
05/15/2011
the ingredients are great and acurate but as a lebanese i would suggest blending the garlic with the salt first and then slowly adding the oil and the lemon in alternation as you blend. go slow and even though it's a little more complicated, if you do it right you'll end up with a really thick mixture almost like a sour cream dip! the process is a little tricky so even if it doesn't work the first time try again and make sure to keep an eye on the mixture as you blend so it wont fall appart. oh, and you might not need to use all of the oil and lemon, as soon as the mixture turns into a fluffy white substance and you think you have enought, taste it and if satisfied with the balance of flavors, you're done! :D Read More
(358)
115 Ratings
  • 5 star values: 62
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 11
Rating: 3 stars
05/15/2011
the ingredients are great and acurate but as a lebanese i would suggest blending the garlic with the salt first and then slowly adding the oil and the lemon in alternation as you blend. go slow and even though it's a little more complicated, if you do it right you'll end up with a really thick mixture almost like a sour cream dip! the process is a little tricky so even if it doesn't work the first time try again and make sure to keep an eye on the mixture as you blend so it wont fall appart. oh, and you might not need to use all of the oil and lemon, as soon as the mixture turns into a fluffy white substance and you think you have enought, taste it and if satisfied with the balance of flavors, you're done! :D Read More
(358)
Rating: 5 stars
04/30/2008
I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe! Read More
(200)
Rating: 5 stars
04/21/2008
Awesome recipe don't change a thing. You MUST use an immersion blender otherwise it will separate. Food processors and blenders don't work. I purchased a bamix just for this recipe. Thank you! Read More
(113)
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Rating: 5 stars
06/16/2010
Thank you thank you thank you!!! The immersion blending and the egg white are truly the key. If you're used to a thick style sauce like they serve in the Detroit area then throw in the egg white. I followed the recipe as written at first and it was very thin so I added the egg white as suggested in other reviews and it thickened to a mayo consistency. Read More
(53)
Rating: 4 stars
06/04/2011
This was excellent! I did make a few minor changes based on some previous reviews - I only used about half the olive oil, and I doubled the garlic as we were looking for something really high-powered! Thank you to the reviewer who suggested the addition of an egg white to thicken it if you're looking for something similar to what you find in the Detroit area. I'm a Detroit-area native living out of state, and my husband and I have been trying to duplicate LaShish's garlic sauce for years! This comes very close. It also goes VERY WELL with Shish Tawook! Read More
(31)
Rating: 5 stars
03/16/2008
MMmm!! I love this stuff. I usually add a tablespoon of Mayonnaise that's the way I learned. For the reviewer that complained -make sure your olive oil is a good quality more - and not stale- or else the taste will not be pleasant. Keep your oil in the coolest place not a warm one. This is really yummy with roasted chicken- dip the pieces in and enjoy. Be careful or you will over-eat! Oh and make sure the person who will be enjoying your close company later has had a good helping of it as well- or you will repel them. And stay home for a while. Read More
(29)
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Rating: 3 stars
11/30/2008
I'm not sure how to rate this. I love garlic sauce and I only used the given ingredients but my amounts were completely different. I used twice as much garlic and only olive oil to make the consistency similar to what I grew up with. I loved what I made but it wasn't the recipe here. Read More
(24)
Rating: 4 stars
07/10/2013
I will make a slight amendment that will make this sauce a bit thick: 1 head garlic minced 1/2 a lemon juice (not 1/2 cup) 1 cup of oil (I use vegetable not olive) 1 teaspoon white vinegar 1 teaspoon mustard 1 egg white Procedure: (you can use a regular blender or immersion blender I prefer the immersion blender) mince the garlic and place in the mixer bowl along with all ingredients except the oil mix the above for 20 to 30 seconds here is the trick: start by adding the oil very very very slowly while continuing to mix the oil should be added in a very thin line (not the whole amount) continue mixing and adding oil VERY slowly until the sauce becomes thick. usually it takes few minutes. This is the best garlic sauce and its used in restaurants. Read More
(18)
Rating: 4 stars
08/20/2009
I thought this was very good however I did have some trouble getting it to thicken and added a bit of plain yogurt. (I went to the store earlier to get an immersion blender - it was even on sale!- and it got left behind with my shampoo!) I ate at a Greek restaurant that served this and was looking for a good recipe that was when I stumbled across allrecipes.com and am now addicted! I served this with Shish Tawook squash patties and skillet bread (didn't have time to make pitas). Will make this again having the blender to start with. Never heard of the egg white...hmmmm... Read More
(13)