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
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
LIGHTENED UP LEBANESE GARLIC SAUCE
This is how we like ours although you may omit the yogurt for the more authentic style. We enjoy this with the delicious meal of recipe#44858 marinated chicken breast, Recipe #409286 & recipe#254171, omitting the bread to be gluten free. A meal like the Ottawa restaurants' only way better! Modified from experimenting with recipe#108234 to fit the Lebanese meal.
Provided by UmmBinat
Categories Sauces
Time 4m
Yield 1 small bowl, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all up.
- Refrigerate 1 hour. If left longer it will become stronger in flavour.
- Serve as you wish or as stated in Introduction for a great meal masha Allah.
Nutrition Facts : Calories 17.2, Fat 0.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 12.3, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 0.9
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- Peel the garlic and, optionally, remove the 'germ' (green sprout) from each clove's center (which is bitter).I've used several garlic peeling hacks, but at the moment, I'm enjoying just smashing down on the clove with the flat side of a knife and my fist - it's easy and doesn't take much effort.
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- Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
- With the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
- Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
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