BEST LEBANESE GARLIC SAUCE (BY KAY)
Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)
Provided by twissis
Categories Sauces
Time 5m
Yield 14 2-Tbsp Servings, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
- *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
- *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
- *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).
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Delyne Witbooi
[email protected]Not for me
K_A_V_I _Y_A
[email protected]Not bad
Abrar Mehmood
[email protected]Very nice. We liked it a lot
Banzee Lee
[email protected]Great
Alexandro Montoya
[email protected]It was very well received and enjoyed by all
Jihadmolla Jihadmolla
[email protected]This recipe looked so yummy and was easy to follow. It had some ingredients that are a little difficult to find. But, the final product had amazing taste and was a big hit! I will definitely have this again. Thanks for the recipe!!
Shirley Townsend
[email protected]YUM! Who knew something so simple could taste so amazing. The amount of time and effort it took to make this is little to none. This will definitely become a pantry staple in our home. It can literally go on anything, and it makes everything taste so
mena manosa
[email protected]I just tried this recipe and it turned out amazing! So flavorful and garlicky without being overpowering. Just make sure to use fresh ingredients and a good quality tahini. I highly recommend this recipe to anyone who wants an easy-to-make dish that'
Autumn Wishon
[email protected]This recipe is the best of both the Lebanese and Greek way of making this. I have tried many different ways of making this and this one is the best so far. We have a group of Lebanese friends and they all agree. It is so easy to make and it is delici
Kwanda Nameko
[email protected]This Lebanese Garlic spread is amazingly delicious and has the prefect amount of garlicky yumminess! I love that this recipe uses tahini. All the ingredients are fresh and flavorful. I will serve this at my next party. Thanks for the recipe, I will d