Lightened Up Lebanese Garlic Sauce Recipes

LEBANESE GARLIC SAUCE RECIPE

Lebanese Garlic Sauce Recipe image

When you make Lebanese garlic sauce, you will be making one of the most popular recipes in the Middle East.

Provided by Chef Tariq

Time 17m

Number Of Ingredients 4

Ingredients

½ cup Garlic (peeled)
1 tsp Salt
1½ cups Vegetable Oil
¼ cup Lemon Juice

Steps:

Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
Use a rubber spatula to scrape down the sides as needed.
Add a teaspoon of lemon juice and process to create a bit of a paste.
With the food processor running, drizzle about 3 tablespoons into the paste.
Add another one teaspoon of lemon juice.
Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
Follow this alternating until you have used up your ingredients.
The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

Nutrition Facts : Calories 198 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 13 g, Sodium 1169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEBANESE GARLIC SAUCE

Lebanese Garlic Sauce image

This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again.

Provided by CALEBDGREEN

Categories Sauces

Time 15m

Yield 32

Number Of Ingredients 4

Ingredients

4 bulbs garlic, cloves separated and peeled
1 cup lemon juice
1 teaspoon salt
3 cups olive oil

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 191.3 calories, Carbohydrate 3 g, Fat 20.3 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 74.3 mg, Sugar 0.3 g

BEST LEBANESE GARLIC SAUCE (BY KAY)

Best Lebanese Garlic Sauce (By Kay) image

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

Ingredients

3 cups corn oil (Per Kay, Mazola is a must for this as it rarely works well with other brands, but see my note below)
1 cup lemon juice
1 head garlic (lrg size)
2 egg whites
1 teaspoon salt

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. :-).