Lebanese garlic sauce is a creamy garlic sauce that is perfect to accompany flat bread or Middle Eastern pita bread and / or fresh vegetables.
It’s time to try the most amazing sauce / dip you’ve ever had. I fell totally in love with Lebanese garlic sauce when I lived in San Diego and frequented a local restaurant there. I ordered it whenever I could. It is a thick, very fragrant garlic dip. You’ll want to dip your flatbread in it a few times. Garlic lives with you for a bit beyond the fun, but it’s totally worth it because this sauce is so delicious!
- cloves of garlic
- kosher salt
- vegetable oil
- freshly squeezed lemon juice
- ice water
How to make Lebanese garlic sauce:
You must have a culinary robot make Lebanese garlic sauce. And you’ll need a LOT of garlic – 3/4 cup peeled garlic cloves! It’s exhausting to peel the garlic, so I suggest you scoop up the already peeled cloves. Mix the cloves and kosher salt until the garlic is finely ground and forms a paste with the salt.
How to add the oil:
It is important to add the oil correctly for this sauce to be perfect. It’s a bit of a tedious task, but vegetable (or canola) oil needs to be added to the food processor very, very slowly (a little at a time). Lemon juice is added alternately with the oil. The process of incorporating the oil and lemon juice takes about 20 minutes. This should be done slowly for the mixture to emulsify properly. Follow the recipe instructions exactly and you will be successful. Do not use olive oil or you will have a very different flavor for this dip. You need an oil with a neutral taste like vegetables or canola.
The sauce thickens with the addition of oil and lemon juice. For the last step, add a little ice water.
Transfer the Lebanese garlic sauce to a bowl. Drizzle with olive oil (optional). Garnish with fresh parsley, if desired.
Can you see how creamy this sauce is ?? Lebanese garlic sauce is best refrigerated overnight before serving. Store it in the refrigerator in an airtight container and you can continue to enjoy it for up to a month.
Serve as a pita dip or Middle Eastern flatbread (Trader Joe’s also has great flatbread!) Lemon Grilled Chicken is wonderful to serve with Lebanese garlic sauce. And it is very well used as a substitute for mayonnaise on a chicken sandwich or lamb burger. Enjoy!
Lebanese garlic sauce
It’s a delicious sauce, but it’s also great on a sandwich instead of mayonnaise!
Servings: ten servings (2 1/2 cups)
- ¾ Chopped off peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 soup spoons freshly squeezed lemon juice
- 4 soup spoons ice water
- to serve, your choice: extra virgin olive oil, chopped fresh parsley, flatbread, fresh vegetables
Add the garlic and salt to a food processor and mix until the garlic forms a paste, stopping to scrape the sides if necessary.
With the engine running, pour the oil into the garlic, starting with a few drops at a time. Continue to drizzle with oil until the first ¼ cup of oil is added, then add it in a very slow stream. Once half of the oil is incorporated, with the motor still running, add the lemon juice in a slow stream. With the engine running, add the remaining oil in a slow, steady stream, stopping to scrape the sides if necessary. The process of incorporating the oil and lemon juice takes about 20 minutes. This should be done slowly for the mixture to emulsify properly.
Pour ice water over the top with the engine running. The mixture will smooth out a bit and should be very creamy. Transfer to a bowl. Drizzle with olive oil, if desired. Serve with pita, flatbread and / or fresh vegetables.
Store Lebanese garlic sauce in an airtight container in the refrigerator for up to 1 month.
- In addition to the dip, this dip is delicious on a chicken sandwich. You can use it in place of mayonnaise!
Portion: 1portion (1/4 cup), Calories: 392kcal, Carbohydrates: 4g, Protein: 1g, Large: 44g, Saturated fat: 36g, Sodium: 235mg, Potassium: 47mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1UI, Vitamin C: 6mg, Calcium: 19mg, The iron: 1mg