This Lebanese garlic sauce makes any sandwich sing.
Pungent and just remarkably garlicky, this creamy-looking garlic sauce works spread into sandwiches, slathered on savory toasts, or used as a dip for veggies. It’s also ideal served with chicken shawarma, Lebanese tabbouleh, and fluffy pita bread.
Use this pungent garlic sauce to marinate or baste steak or chicken on the grill or just to slather on pita or lavash. This mayo-like concoction is dairy-free and egg-free.
Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 30 minutes
Servings: 16
Calories: 16kcal
Ingredients
- 1 cup grapeseed or vegetable oil
- ⅓ cup garlic cloves 6–8
- 2 tablespoons fresh lemon juice
- 2 tablespoons ice water
- Kosher salt
Instructions
- Chill the oil in the freezer for 30 minutes (this helps it emulsify). Pulse the garlic in a blender with ¼ cup of the cold oil, lemon juice, and 1 tablespoon of the ice water until completely smooth. With the motor running, very slowly drizzle in ½ cup of the oil. Scrape down the sides and continue to blend, adding the remaining ¼ cup oil, again very slowly until a slightly thick and bright white paste forms (it should stick to a spoon). Add the remaining 1 tablespoon ice water, season with kosher salt, and pulse again to combine. This whole process will take about 10 minutes. Store covered in a refrigerator.
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
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*This recipe comes to us from Edible Nashville, as part of the story “Ain’t Garlic Grand.”
