How to Make Lebanese Garlic Sauce

Lebanese garlic sauce is a treat. You can eat it with meats or use it as a dipping sauce for fried foods. It even makes a fantastic salad dressing. And if you eat enough, you can actually stop taking your garlic supplement. The following article will detail the process of making this delicious Lebanese garlic sauce.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 or 2 large heads garlic
• 1 tablespoon salt
• 1/2 cup fresh lemon juice
• 1 cup vegetable oil
• 1 cup regular olive oil
• ½ cup of fresh herbs (optional)

1. Clean the garlic and rough chop it. It’s not necessary to mince it finely because it will be emulsified in further steps. This just helps the process along. How much you use is up to you. You can use enough garlic to replace you garlic supplement (2 heads) or you can simply use a modest amount (1 head).

2. Put the garlic in a food processor. Add in the salt, the lemon juice and the vegetable and olive oils. It is important to use two types of oil because the olive oil has more flavors, but the vegetable oil does not break down as easy. If you do not have a food processor, you can use the blender, but it may not thicken as much.

3. Emulsify the garlic mixture on high. Watch it to see when it begins to thicken. It should get to be about the thickness of barbecue sauce or a thin mayonnaise.

4. Store the Lebanese garlic sauce in a sealable mason jar in the fridge for up to a week. After that, it could begin to spoil. This recipe should make about one quart.

Tips & Warnings

• For a bonus, you can add a quarter cup of chopped herbs before emulsifying to give it some extra flavor.
• If you eat enough garlic in day to day life it really does work like a garlic supplement and will help to keep you from getting common colds and flues.

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[mosscampion]

on 12/18/2008 Sounds delicious and easy!