Thick-Style Lebanese Garlic Sauce

Thick-Style Lebanese Garlic Sauce

69
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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."

Ingredients

15 m servings 123 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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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Reviews

69
  1. 79 Ratings

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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 ...

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...

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!