This Lebanese garlic sauce recipe can be used as a savoury chicken shawarma dip, and also for barbecued beef, lamb and pork. We think it’s delicious. We hope you do too.
- 3 heads of garlic, peeled
- 5 cups of canola oil, sunflower or vegetable oil may also be sued
- 1 lemon, juiced
- 1 teaspoon of salt
Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
Add the garlic in the food processor and run for 10 – 20 seconds.
Stop the processor, and scrape the garlic down from the side with a spatula.
Run the processor for about 10 – 20 seconds again. Repeat steps 1 – 3 until the garlic turns into a pasty consistency.
Pour the oil into the processor at a slow rate, about ½ cup at a time. Continue adding oil until the garlic emulsifies.
Add the lemon juice into the sauce. Run the processor for an additional of 8 – 10 minutes.
Transfer into an air – tight bottle and refrigerate.
Number of Servings: 20 servings of Lebanese garlic sauce.