Sunday, June 10, 2012

80. Whipped Garlic Sauce

This recipe is actually a combination of two versions I found of it. The first was on Gaby's site, the other was from alrecipes. Take note that this is strangely addictive, and not all people take kindly to garlic breath!
To quote: "Deceptively simple recipe for Lebanese-style whipped garlic. Intense and delicious, with an infinite number of applications -- it's lovely spread on plain pita bread or used a dip for veggies."


1/4 cup peeled garlic cloves
1/2 tsp salt
1/2 lemon, juice
1/3 cup oil


In a mini-blender, process the garlic, salt, and lemon juice together until smooth.
Add oil in small amounts, processing in short bursts until well combined.
To add a silky and slightly airy texture to the sauce, transfer the mixture to a bowl, and whisk it until creamy and thickened.

 صحة و عافية


Kayte Miro said...

I made this today and it turned out a bit thicker in consistency than the photo.. dont know what i did wrong- i also didnt understand what was meant by a mini-blender but i made do. I used olive oil instead of sunflower oil and it turned out great with some crispy lebanese bread.

Maryam Mohammed said...

I used sunflower oil because it is neutral in taste and keeps the sauce white.
Olive oil has its own fruity and slightly acidic taste, plus it might make the sauce take a yellowish tinge.
I'm sure however the sauce would taste great with most oils.
You can also make it in a regular blender, though you might have to scrape down the sides a few times before it will run smoothly.
Glad you liked it and thanks for the comment!