Lebanese Garlic Sauce is part of the Side Dishes From Around the World series by Rattan Direct.
Traditional Lebanese Garlic Sauce is made with fresh garlic, oil, zesty lemon juice and Maldon salt. When it comes to Lebanese Garlic Sauce, you could mix mayonnaise with lemon juice and lots of crushed garlic. It won’t be the real deal but is a perfectly acceptable alternative. But that’s not what we are here for!
The real sauce is made in a food processor and is purely an emulsification of garlic and oil, with a drop of lemon juice. No egg involved. If you run the oil in gradually, but still run into problem, it’s likely that your garlic is not fresh. It needs to leave a sticky residue on your hands when you peel it; if it slips out of the skins easily then it’w past it’s prime use date.
- 2 small heads garlic, cloves only
- 1 1/2 cups vegetable oil
- 1 teaspoon lemon juice
- 1 teaspoon Maldon salt
- 1 Put the garlic and salt in a food processor and blitz until the garlic is as smooth as you can get it.
- 2 Add a few drops of lemon juice, and begin drizzling in oil, with the motor running. Stop drizzling after about a tablespoon. This initial step should help break down the garlic even further.
- 3 Now, still with the motor running, drizzle in all the oil. You may need more, or you may need less. The resulting, strong, sauce looks more like grainy thick yoghurt than mayonnaise.
- 4 Finish with a final blitz and a few drops of lemon.
- 5 There is a video post of this recipe if you want to see what it looks like!