Lebanese Garlic-Lemon Sauce

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    Lebanese Garlic-Lemon Sauce

    Lebanese Garlic-Lemon Sauce

    (100)
    15min


    88 people made this

    This thick garlic sauce can be used as a condiment on barbecued or roasted meats, as a salad dressing, or as a dip for pita bread. If you don't have an immersion blender you can use a regular blender, but you might not get the same results.

    Ingredients
    Serves: 32 

    • 1 head garlic, minced
    • 1 tablespoon sea salt
    • 1/2 cup (125ml) fresh lemon juice
    • 1 cup (250ml) vegetable oil
    • 1 cup (250ml) olive oil

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Place the garlic, salt, lemon juice, vegetable oil and olive oil in a 1 litre 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.
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    Reviews and Ratings
    Global Ratings:
    (100)

    Reviews in English (99)

    by
    307

    the ingredients are great and acurate but as a lebanese i would suggest blending the garlic with the salt first and then slowly adding the oil and the lemon in alternation as you blend. go slow and even though it's a little more complicated, if you do it right you'll end up with a really thick mixture almost like a sour cream dip! the process is a little tricky so even if it doesn't work the first time try again and make sure to keep an eye on the mixture as you blend so it wont fall appart. oh, and you might not need to use all of the oil and lemon, as soon as the mixture turns into a fluffy white substance and you think you have enought, taste it and if satisfied with the balance of flavors, you're done! :D  -  15 May 2011  (Review from Allrecipes USA and Canada)

    by
    173

    I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe!  -  30 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    108

    Awesome recipe don't change a thing. You MUST use an immersion blender otherwise it will separate. Food processors and blenders don't work. I purchased a bamix just for this recipe. Thank you!  -  21 Apr 2008  (Review from Allrecipes USA and Canada)

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