Best 3 Best Lebanese Garlic Sauce By Kay Recipes
If you are a lover of Mediterranean cuisine, then you are already familiar with the divine Lebanese garlic sauce. But if you still haven't tried it, then you are missing out on a unique and flavorful culinary experience. Lebanese garlic sauce is a versatile condiment that can be used as a dip, a marinade, a spread, or even as a salad dressing. With its creamy texture, rich garlicky flavor, and tangy lemon kick, it's sure to tantalize your taste buds and leave you craving for more. But with so many recipes available online, finding the best one can be a daunting task. This article will help you navigate the world of Lebanese garlic sauce recipes and introduce you to the one that has captured the hearts of many food enthusiasts – Kay's Best Lebanese Garlic Sauce recipe.
Here are our top 3 tried and tested recipes!
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. :-).
LEBANESE GARLIC SAUCE
Make and share this Lebanese Garlic Sauce recipe from Food.com.
Provided by jm0527
Categories Sauces
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream.
- The mixture should become thick and white like salad dressing.
- Store refrigerated in a glass container.
Nutrition Facts : Calories 192.1, Fat 20.3, SaturatedFat 2.8, Sodium 74.4, Carbohydrate 3.1, Fiber 0.2, Sugar 0.3, Protein 0.5
THICK-STYLE LEBANESE GARLIC SAUCE
This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.
Provided by )
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized 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.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g
Tips:
- When making the garlic sauce, use peeled garlic cloves instead of crushed or minced garlic for more robust flavor.
- If you're using a blender, be careful not to overmix the sauce or it will become too thin.
- To make the sauce smoother, strain it through a cheesecloth or fine-mesh sieve.
- You can use any type of oil when making the sauce, but olive oil is a great option for its rich flavor.
- Feel free to adjust the amount of lemon juice or salt to suit your taste.
- The sauce can be stored in the refrigerator in an airtight container for up to 2 weeks.
Conclusion:
Lebanese garlic sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its creamy texture, tangy flavor, and garlicky aroma, this sauce is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy way to spice up your meals, give this Lebanese garlic sauce a try!
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