Kay's Lebanese Garlic Sauce

16
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"At the end of 1 of our trips to the US, we stopped in Minneapolis for a family reunion. My cousin (Mike) had married a girl named Kay of Lebanese heritage & they hosted a Labanese feast cooked by her. Suffice it to say that she raised the cooking bar substantially in our Irish family & it was already set pretty high. She made a great meal that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers (among other things). BUT the star of the meal was her garlic sauce that was swoon-worthy. Thank goodness it wasn't a recipe shrouded in generations of secrecy because I had to have it! Enjoy!"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (62.6 g)
  • Calories 374.5
  • Total Fat - 40.6 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 0 mg
  • Sodium - 147.9 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.4 g
  • Protein - 0.7 g
  • Calcium - 19.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0 mg

Step 1

Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. All done!

NOTE FROM KAY


Step 2

"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."

NOTE FROM ME


Step 3

Although unable to find Mazola corn oil here, I can report that I made this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used a generic corn oil, Kay's recipe (including egg whites) + the thin stream addition of the oil method w/excellent results ~ A thick & richly garlic-flavored sauce. I did add some seasoning salt to better match the Icelandic garlic sauce sold commercially & very popular to serve w/lamb & other meats.

NOTE RE SERVING SUGGESTIONS


Step 4

Serve chilled or at room temp with: 1) Marinated, grilled or roasted meats, 2) Oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would probably opt to add texture for this choice w/some bell pepper, red onion, black olives or other ingredients you might choose.

Tips & Variations


  • Requires no special needs

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