The Lebanese garlic sauce, which is very popular in Middle Eastern countries, has a texture similar to mayonnaise but is completely plant-based (vegan) and contains no eggs. The secret to the smoothness and thickness of this sauce is the magical combination of garlic and oil, making it a perfect companion for various kebabs, shawarma, and even pastas.
Ingredients for Lebanese Garlic Sauce
To prepare this delicious sauce, you will need the following ingredients:
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- Fresh garlic: 1 cup (sliced)
- Salt: 1 teaspoon
- Fresh lemon juice: 1/4 cup + 1 tablespoon
- Cold water: 1/4 cup + 1 tablespoon
- Oil (grapeseed or canola): 1.2 cups
How to Prepare Lebanese Garlic Sauce
First, cut the garlic cloves in half lengthwise and remove the green sprout in the middle with the tip of a knife. This step is very important as the green sprout can make the sauce bitter. Then soak the garlic in water for a few minutes to reduce its sharpness.
After this step, place the garlic and salt in a food processor and blend the garlic until it is finely chopped. Open the food processor every few minutes and use a spatula to scrape down the sides to ensure everything is well combined.
Add one tablespoon of lemon juice to the chopped garlic and blend again until the mixture becomes paste-like. Then add another tablespoon and mix until the mixture puffs up a bit.
In the critical emulsifying stage, while the food processor is running, very slowly and gradually add half of the oil (1.2 cups). Then add one tablespoon of lemon juice. Repeat this process by adding the remaining oil and finally the last tablespoon of lemon juice. This will transform the mixture from a paste into a thick, creamy, and smooth sauce.
Use this sauce as a dip alongside various fried chicken, shawarma, Arabic kebabs, and even as a dressing on sautéed vegetables. Enjoying this sauce with Middle Eastern dishes is an experience that will keep you coming back for more every time.
Never forget to remove the green sprout in the middle of the garlic; this makes the difference between a great sauce and a bitter one. To prevent your sauce from “breaking,” you should add the oil in a very thin and slow stream into the food processor.
What to do if the sauce breaks? Don’t worry! If your sauce has separated and its texture has gone wrong, you can use one egg white and some water to fix it (blend in the food processor until smooth). If you are on a vegan diet, use plant-based alternatives to thicken it.
For this amount of garlic, it is better to use a small food processor. Regular mixers may not be successful in achieving this specific texture. Store this sauce in a tightly sealed container in the refrigerator. Your garlic sauce will stay good in the fridge for up to a month.
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