Homemade Lebanese Garlic Sauce Recipe

This recipe is for my fellow garlic-lovers: this homemade garlic sauce recipe is a delicious, heavenly, thick, and creamy sauce that can go on pretty much anything…pizza, bread, vegetable dishes, and any type of meat.

It’s a versatile and tasty sauce that should have a place in every kitchen. This Lebanese garlic sauce recipe keeps in the fridge for up to 4 weeks, so you can make it in advance and enjoy it whenever you need it.

BECAUSE GARLIC BELONGS ON (ALMOST) EVERYTHING…

My thinking in the kitchen is that nearly every dish needs at least three cloves of fresh garlic. Pizza night? Pass me the garlic sauce!

My world changed the first time I ever had garlic sauce. Finally, there was a sauce that had enough garlic to liven up my dishes without subjecting my entire family to my love of garlic.

The first time I tried to make garlic sauce, I was a little surprised that there wasn’t a creamy base to it. It’s an eggless emulsion with raw garlic and cooking oils that thicken to create this delicious sauce.

Speaking of garlic, it’s best to grow your own. Since garlic can sit on the shelf for a while, you’d think that homegrown garlic wouldn’t be too different than what’s on the shelf at the store. But it really is. You can definitely taste the difference between store bought garlic and home grown garlic.

Garlic should be planted in mid-autumn, so if you’re thinking of growing it, it’s time to start thinking about it. Trust me, you’ll never want garlic from the store after you have fresh garlic.

GARLIC SAUCE RECIPE INGREDIENTS AND TIPS
This garlic sauce recipe is thick almost like a ghee or mayonnaise, but it doesn’t use eggs as an emulsifier. Instead, you’ll use a stick blender or a food processor to create an emulsion.

The garlic has emulsifiers in its cell walls. By using a stick blender or food processor, you break the cell walls to release the emulsifiers.

Another trick to really get this to thicken up is to alternate adding the oil and lemon juice and to pour the oil in a slow stream. If you add all of the oil at once, it prevents the emulsion from forming because it breaks the emulsion.

You can use any mild vegetable oil. I think olive oil has too strong of a flavor, but you can use a mild olive oil or any other carrier oils. I use an avocado and sunflower blend to make mine. This will also work with safflower oil.

Keep in mind that the better quality oils that you use, the better your garlic sauce recipe will turn out.

Love garlic? Make sure to check out this Garlic Butter Recipe, too!
Garlic Sauce Recipe
This recipe is for my fellow garlic-lovers: this homemade garlic sauce recipe is a delicious, heavenly, thick, and creamy sauce that can go on pretty much anything…pizza, bread, vegetable dishes, and any type of meat.

Course Condiment
Keyword homemade garlic sauce, lebanese dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 117 kcal
Author Cari Dunn
Ingredients
1 head fresh garlic, minced
1/2 tbsp sea salt (fine grain)
1/2 cup lemon juice
2 cups chilled oil (avocado, sunflower, safflower, etc).
1 egg white (optional)

Instructions
Place the minced garlic, salt a 1 tablespoon of lemon juice in either your food processor or a wide mouth mason jar if you’re using a stick blender.

Slowly add about half of a cup of the oil in a slow but steady stream while you blend. Then add another tablespoon of lemon juice. Repeat with the oil and lemon juice until it is all incorporated into the garlic sauce.

If your immersion fails for any reason, combine one egg white with 1/4 cup of the garlic sauce liquid. Beat with the immersion blender or use a food procesor and slowly add the rest of the garlic sauce.
Recipe Notes
Your homemade garlic sauce will be better after it sits for a few hours, and it starts to mellow after a few days. It will store in the fridge up to four weeks.

HOW TO USE GARLIC SAUCE
This garlic sauce recipe can be used on nearly anything. I like to add it to vegetables for a little bit of extra flavor. You can also add it to cooked meat; it’s excellent on chicken or steak.

Spread a little bit on salmon, pork, lamb, or steak before you grill or bake it.

I also use it as a garlic dip for cheesy bread or pizza crusts. It even makes an excellent garlic sauce for pizza.

Spread it on bread, toast it, and you have homemade garlic bread.

It also tastes great stirred into rice or in sauteed veggies.

You can also add other herbs to your homemade garlic sauce recipe. Cilantro is really good for meat. I like to add some dill and dip cucumber in it, but it’s also great on cucumbers without the dill.

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