1. Meat
  2. Lebanese
  3. Vegetarian
  4. Main Dish
  5. Side Dish
  6. Appetizer
  7. Lunch
  8. Dinner
  9. Beef/Lamb
  10. Salad
  11. Fish
  12. Dessert
  13. Breakfast
  14. Condiment
  15. Chicken
  16. Dough
Add me to your
Home
Garlic Sauce Recipe
Recipe Categories: Condiment
Rated 5 stars out of 5 6
  • 1 Star
  • 2 Star
  • 3 Star
  • 4 Star
  • 5 Star
    •  6 ratings | Rate it!
 PoorBest 
Written by   

This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try. Ingredients 4-6 cloves garlic minced with 1/4 tsp salt 1 cup canola oil 1/4 cup lemon juice 1 or 2 cold egg whites Directions In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

Garlic Sauce Recipe

Total Time:
Prep Time:
Cook Time:
Yield: 4-6
Level: Medium

Ingredients

  • 4-6 cloves garlic minced with
  • 1/4 tsp salt
  • 1 cup canola oil
  • 1/4 cup lemon juice
  • 1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.
Garlic Sauce Recipe
Close

Ingredients

  • 4-6 cloves garlic minced with
  • 1/4 tsp salt
  • 1 cup canola oil
  • 1/4 cup lemon juice
  • 1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.


This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.
what type of oil did you use? if you used olive oil, then try using canola oil instead. Or try adding just 1/4 tsp of sugar to it, it will cut the tartness.
By: dedemed
well it is supposed to be firm like mayonnaise
By: dedemed
yes, you may not be used to the strong garlic taste :)
By: dedemed
my sauce was a lil bit tart,..wt to do?
By: MrRaheel7
Hi dede, the sauce became solid when i finidhed mixingit, is that beacause i mixed it too much or didn't put enough oil ?
By: shonguiz0
WOW! Why does this buuurrrn my tongue and make my nose run? Did I use too many garlic cloves? I used about 10 and added an extra egg white. I found the more you run the machine, the thicker it gets too
By: Marie GriffinSkonecki
yes I think a version 2 is a good idea. Here's another recipe that is similar to Zankou: try this recipe without the egg whites: -2 cups peeled garlic -1 cup lemon juice -6 cups canola oil -1 tbs salt Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to 3 months in a sealed container in the refrigerator.
By: dedemed
fantastic, good thinking!
By: dedemed
I like your green top.
By: Courage Grace
Your version is awesome. More of a creamy texture. Do you know how to make it like Zankou Chicken's texture? I tried with mashed potatoes in a food processor to incorporate and it became a gummy mess. My theory is that you should use instant mashed potatoes and fold it in by hand after you make the garlic sauce. I just figured since you are the best on the internet with Lebanese food, you already know the answer to this question. Maybe a version II video?
By: livnaway
Hello dear...thanks so much for the wonderful recipe. I tried it the other day and it came out very runny. But as you have said, I tried it again but this time with a magic bullet, and it came out perfect. I did a little change in the recipe. Since we like very hot food, I added two whole garlics, and it came out exactly the way we wanted it. Thank you again.
By: Nazia Farzin
i've never tried it with just vegetable oil, it may work
By: dedemed
same thing
By: dedemed
gonna give this a try tomorrow. Love garlic sauce
By: 1bojanbojan
Is this different than Toom ? because it uses egg whites.
By: elimonjal
can I use vegetable oil ?
By: shashank morrison
well it's just like mayonnaise, yes if you leave it out uncovered and unrefrigerated you will get sick.
By: dedemed
I made it however I poured in a little too much canola oil, still tastes great. Thank you for the recipe.
By: Rahmat Hasn
canola oil is available in India Brands are Jivo canola Oil,Hudson Canola Oil, why do you say it's not available in India
By: AJAY KUMAR
how long will it take to prepare this. is this the same which you are showing in the video?
By: Guest6615
No risk of Salmonella?
By: bsnxenogear
correct, this is my version
By: dedemed
What type of oil did you use? if you used olive oil then that's why or if your garlic is old. Try using fresh garlic and if you want to use olive oil then use a light olive oil
By: dedemed
I tried your recipe, and really liked how strong it is. The problem is, I thought that it tasted a little too...bitter. What could've I done wrong?
By: Fool12
i love it!!!!!!!!
By: aslam habib
"Dede Med, ...queen of the mashed chickpea
spread called hummus."
Tamara Audi
THE WALL STREET JOURNAL

 

DEDE'S RECIPES

Copyright © 2011 - Site by FatRock Media