Best Lebanese Garlic Sauce By Kay Recipes

THICK-STYLE LEBANESE GARLIC SAUCE

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.

Provided by )

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 32

Number Of Ingredients 5

Thick-Style Lebanese Garlic Sauce image

Steps:

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 : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g

Ingredients

1 head garlic, minced
1 tablespoon sea salt
½ cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)

BEST LEBANESE GARLIC SAUCE (BY KAY)

Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real Luck of the Irish - Mike (my cousin) brought his Lebanese heritage wife Kay into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. Enjoy ! (See Notes Below)

Provided by twissis

Categories Sauces

Time 5m

Yield 14 2-Tbsp Servings, 14 serving(s)

Number Of Ingredients 5

Best Lebanese Garlic Sauce (By Kay) image

Steps:

Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
*Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
*Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
*Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).

Ingredients

3 cups corn oil (Per Kay, Mazola is a must for this as it rarely works well with other brands, but see my note below)
1 cup lemon juice
1 head garlic (lrg size)
2 egg whites
1 teaspoon salt

LEBANESE TOUM - GARLIC SAUCE.

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).

Provided by Um Safia

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Lebanese Toum - Garlic Sauce. image

Steps:

Puree the garlic with the salt in a spice grinder or mortar & pestle.

Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2

Ingredients

4 -5 garlic cloves, peeled
1/4 cup olive oil (no more than that)
1/2 teaspoon salt
1 lemon, juice of

LEBANESE GARLIC SAUCE

Make and share this Lebanese Garlic Sauce recipe from Food.com.

Provided by jm0527

Categories Sauces

Time 30m

Yield 32 serving(s)

Number Of Ingredients 4

Lebanese Garlic Sauce image

Steps:

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.

Nutrition Facts : Calories 192.1, Fat 20.3, SaturatedFat 2.8, Sodium 74.4, Carbohydrate 3.1, Fiber 0.2, Sugar 0.3, Protein 0.5

Ingredients

4 heads garlic, cloves separated and peeled
1 cup lemon juice
1 teaspoon salt
3 cups olive oil

TOUM (LEBANESE GARLIC SAUCE)

Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.

Provided by Palis Favorites

Categories Sauces

Time 10m

Yield 1 jar

Number Of Ingredients 5

Toum (Lebanese Garlic Sauce) image

Steps:

Place garlic in bowl. Add salt and lemon.
Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
Once complete, put in jar and refrigerate.

Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4

Ingredients

1 garlic, bulb crushed
1/2-2/3 cup vegetable oil (not olive oil)
3 tablespoons mayonnaise
1 squeeze lemon juice
salt & pepper

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Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.

Best Lebanese Garlic Sauce By Kay Recipes

THICK-STYLE LEBANESE GARLIC SAUCE

BEST LEBANESE GARLIC SAUCE (BY KAY)

LEBANESE TOUM - GARLIC SAUCE.

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).

LEBANESE GARLIC SAUCE

Make and share this Lebanese Garlic Sauce recipe from Food.com.

TOUM (LEBANESE GARLIC SAUCE)

Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.

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