Lebanese Garlic Sauce
This is a delicious sauce, but it's also great on a sandwich in place of mayonnaise!
Foto: RecipeGirl
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
- for serving, as desired: extra virgin olive oil, fresh chopped parsley, flatbread, fresh vegetables
Steps
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Add the garlic and salt to a food processor and process until the garlic forms a paste, stopping to scrape down the sides as necessary.
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With the motor running, drizzle the oil into the garlic, starting with just a couple drops at a time. Continue to drizzle in the oil until the first ¼ cup of oil is added, and then add it in a very slow drizzle. Once half of the oil is incorporated, with the motor still running, add the lemon juice in a slow drizzle. With the motor running, add the remaining oil in a slow steady stream, stopping to scrape down the sides as necessary. The process of incorporating the oil and lemon juice takes about 20 minutes. It should be done slowly so the mixture emulsifies properly.
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Drizzle the ice water in the top with the motor running. The mixture will smooth out a bit and should be very creamy. Transfer to a bowl. Drizzle olive oil on top, if desired. Serve with pita, flatbread and/or fresh vegetables.
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Store Lebanese Garlic Sauce in an airtight container in the fridge for up to 1 month.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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