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Lebanese Garlic Sauce

Lebanese Garlic Sauce

  • Prep

    15 m
  • Ready In

    15 m
CALEBDGREEN

CALEBDGREEN

This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
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Reviews

PMERMUYS
104

PMERMUYS

12/1/2006

Very good garlic taste. I was looking for the garlic sauce that they use on shawarma which is a little thicker than this and has less lemon zing. It was too much lemon for me, so I added a bit more salt to combat the zing. Next time I'm going to try it with about half the oil and less than a quarter of the lemon juice, with salt to taste.

MOM2K&A
59

MOM2K&A

11/27/2006

This is fantastic, just like LaShish. I recomend using a blender, it did not emulsify when I used the food processor. I also use canola oil instead of EVOO

EXNCALGAL
46

EXNCALGAL

10/2/2005

I was looking for a recipe that duplicated the garlic sauce from Zankou chicken. This was great! Next time I might substitute 1/2 of the olive oil with canola, the sauce had a strong olive oil taste. Served with grilled chicken, lamb, tabouleh & pita bread.

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