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My review
Thick-Style Lebanese Garlic Sauce
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"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
15 m servings 123 calsOriginal recipe yields 32 servings (1 quart)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 123 calories; 13.6 g fat; 0.9 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 165 mg sodium. Full nutrition
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Reviews
Read all reviews 85100 Ratings
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Most helpful positive review
4/30/2008
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 ch...
Most helpful critical review
5/15/2011
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 ...
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5/15/2011
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 ...
4/30/2008
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 ch...
4/21/2008
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!
6/15/2010
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 w...
3/16/2008
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 stal...
6/4/2011
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-p...
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 cons...
7/10/2013
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 te...
8/19/2009
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 sal...