Lebanese Garlic Sauce
A bright, creamy emulsion of garlic, oil, lemon, and water that makes a classic Lebanese garlic sauce perfect for dipping or spreading.
Servings: 10 servings
Ingredients
- 3/4 cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
- extra virgin olive oil (for serving, optional)
- fresh chopped parsley (for serving, optional)
- flatbread (for serving, optional)
- fresh vegetables (for serving, optional)
Instructions
- Add the peeled garlic cloves and kosher salt to a food processor. Process until the garlic forms a smooth paste, stopping to scrape down the sides as needed.
- With the processor running, begin to drizzle the vegetable oil in very slowly: start with just a couple drops at a time until about 1/4 cup is incorporated, then continue a very slow steady drizzle.
- Once about half of the oil has been added, still with the motor running, drizzle in the lemon juice slowly.
- Continue adding the remaining oil in a slow, steady stream while the processor runs, scraping down the sides as necessary; this emulsification process takes about 20 minutes and must be done slowly for a stable sauce.
- With the motor running, drizzle in the ice water. The mixture will become smoother and very creamy; stop and scrape down the bowl if needed, then transfer the sauce to a bowl.
- Optionally drizzle extra virgin olive oil on top and sprinkle with chopped parsley. Serve with flatbread or fresh vegetables.
Equipment
- Food Processor
- Measuring cups and spoons
- spoon or spatula
- small bowl
Notes
- This sauce can replace mayonnaise on sandwiches.
- Add oil very slowly to ensure a proper emulsion.
- Use ice-cold water to help stabilize the texture.
- Serve immediately for best texture.
- Optional garnishes: olive oil and chopped parsley.