Kay's Lebanese Garlic Sauce

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.