Reviewed: Oct. 27, 2009

This sauce was EXCELLENT but was a bit runny - I'd cut down on the lemon a bit just for the consistency. I only used 1.5 C of oil. My daughter (who isn't a big garlic fan) even loved it. :)

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stlphotogal

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Reviewed: Aug. 24, 2009

This recipe was a good base to start with. I didn't want as much sauce, so I cut down on the ingredients. I used mostly canola oil and a little olive oil ,but next time, I think I would just use canola. I also cut down on the lemon juice and still found it a little too lemony. I used salt to taste and added a lot more garlic, since my husband and I LOVE garlic - the more the better!

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shopj

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

I love garlic sauce! Growing up, my best friend was lebanese and her Dad got me hooked on it! This recipe is similar to his but not quite, and therefore not quite as good (in my opinion) I used less olive oil and instead of sticking it in the blender, I used a garlic press, makes things chunkier and more flavorful. Yumm! My sauce turned out perfect, but since I didn't follow the recipe perfectly I can't give it five stars :)

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Amber Mae

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Nov. 8, 2008

I tried to only make a third of the recipe but all I got was a runny, overly lemoned, nothing like the garlic sauce I wanted sauce. I ended up adding some sugar and oregano and using it for salad dressing since I didn't want to throw it in the trash and it was really good that way. Sorry, maybe I did something wrong since it seemed to work for so many others.

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Jun. 13, 2007

Mine came out a bit watery. I would lessen the amount of lemon according the taste and texture next time. I would also add about 1 cup of mayonaise.

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 25, 2007

A little watery.

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SOVEL FAMILY

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Reviewed: Dec. 1, 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.

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PMERMUYS

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Reviewed: 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

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Sep. 7, 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.

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Kristi

Cooking Level: Intermediate

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Reviewed: 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.

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Nicole C.W.

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Mar. 7, 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.

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OZ

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Redondo Beach, California, USA

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Reviewed: Feb. 8, 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.

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MKBEDEWI

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Reviewed: Oct. 6, 2005

Yowza! This is strong, esp if your garlic comes in large heads as mine do! I make this in much smaller proportions becuase a little goes a long way, and serve it with kofta, roti, and a cucumber/dill/yogurt sauce. It's so strong that it's spicy, and it will leave a taste of garlic for awhile. If you love garlic, you'll love this -- otherwise, beware!

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 2, 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.

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