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READY IN 15 mins

Lebanese Garlic Sauce

Read Reviews (26)

"This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again." — CALEBDGREEN

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Types of Salt

Types of Cooking Oil

Original recipe makes 4 cups Change Servings

4 bulbs garlic, cloves separated and peeled
1 cup lemon juice

1 teaspoon salt
3 cups olive oil

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Directions

In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 01, 2006

Very good garlic taste. I was looking for the garlic sauce that they use on shawarma which is a little thicker than this and has less lemon zing. It was too much lemon for me, so I added a bit more salt to combat the zing. Next time I'm going to try it with about half the oil and less than a quarter of the lemon juice, with salt to taste.

—PMERMUYS

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Most Helpful Critical Review

Jan 19, 2012

tha' not the sauce iwas looking, the one i need is a really white sauce thick and kind of sugary

—bilham

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31 Ratings

Nov 27, 2006

This is fantastic, just like LaShish. I recomend using a blender, it did not emulsify when I used the food processor. I also use canola oil instead of EVOO

—MOM2K&A

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Oct 02, 2005

I was looking for a recipe that duplicated the garlic sauce from Zankou chicken. This was great! Next time I might substitute 1/2 of the olive oil with canola, the sauce had a strong olive oil taste. Served with grilled chicken, lamb, tabouleh & pita bread.

—EXNCALGAL

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Mar 07, 2006

I love all lebanese foods and I love anything with garlic so for me this was out of this world. This is very garlicky so you can tone it down to your taste to maybe 4 small bulbs. Like previous reviewers, I cut down on the oil a bit.

—OZ

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Feb 08, 2006

I have been looking for this garlic recipe for a while now. I love it. A little less lemon and maybe a bit more salt. I didn't use all of the olive oil either. Great with chicken, lamb, hummus and pita. I put it on everything. The taste of garlic will be with you for several days.

—MKBEDEWI

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Sep 07, 2006

This sauce is great on everything: fish, chicken, vegetables, bread. Sometimes I cooked the meats with the sauce, other times I topped the meats with the sauce after cooking. It makes a great sandwich spread too. The only change I made was 2 cups EVOO instead of 3. Because I find EVOO to have a very strong taste, I used 1/2 C of the dark green EVOO, and 1 1/2 C light EVOO. This was a big hit with friends and guests.

—Kristi

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Jul 31, 2006

Although I'm giving it 4 stars, it didn't turn out for me, it was too runny, not think like it should be- but maybe I didn't do it right, I'll try it again because the flavor is good.

—Nicole C.W.

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Nutrition

Calories
191 kcal
10%

Carbohydrates
3 g
< 1%

Cholesterol
0 mg
0%

Fat
20.3 g
31%

Fiber
0.2 g
< 1%

Protein
0.5 g
< 1%

Sodium
74 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lebanese Garlic Sauce

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 191
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
Saturated Fat 2.8g 14 %
Cholesterol 0mg 0 %
Sodium 74mg 3 %
Potassium 38mg 1 %
Total Carbohydrates 3g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 0.5g < 1 %
Sugars 0.3g
Vitamin A < 1 %
Vitamin C 9 %
Calcium 2 %
Iron 2 %
Thiamin 2 %
Niacin 1 %
Vitamin B6 6 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.