Reviewed: Oct. 22, 2009

This worked well, except I used 2 cups canola oil instead of the other oils. I think that helped with the consistency.

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Reviewed: Oct. 19, 2009

The flavor was fine, but I could not get it anywhere close to the consistency of mayo. I even added some starch. I served this at a party with an Italian appetizer but had to tell people to stir the sauce before dipping because it was so separated.

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shell516

Cooking Level: Intermediate

Home Town: Manchester, Washington, USA

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Reviewed: Aug. 19, 2009

I thought this was very good, however I did have some trouble getting it to thicken and added a bit of plain yogurt. (I went to the store earlier to get an immersion blender - it was even on sale!- and it got left behind with my shampoo!) I ate at a Greek restaurant that served this and was looking for a good recipe, that was when I stumbled across allrecipes.com and am now addicted! I served this with Shish Tawook,squash patties and skillet bread (didn't have time to make pitas). Will make this again having the blender to start with. Never heard of the egg white...hmmmm...

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Handful

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Reviewed: Jun. 15, 2009

This sauce is missing one VERY IMPORTANT ingredient to make it into the perfect textured garlic sauce...a raw egg white. I know it may sound a little crazy but you will forget all about that little detail once you are eating it. Other than that, good recipe, thanks alot.

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kate

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: May 25, 2009

This was just okay for us. There seemed to be a little too much lemon flavor; I was expecting it to be more subtle and complimentary to the garlic. Thanks for sharing! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 30, 2008

I'm not sure how to rate this. I love garlic sauce and I only used the given ingredients but my amounts were completely different. I used twice as much garlic and only olive oil to make the consistency similar to what I grew up with. I loved what I made but it wasn't the recipe here.

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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. 6, 2008

This recipe is a winner. Over the years I have tried to make this with different implements, without success. Using the hand blender is ingenious. The consistency is perfect. Thank you so much!!! No more boring bbq's.

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PICKLEDPOSSUM

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Reviewed: Sep. 29, 2008

didn't like this at all... the flavor was not good, and the consistency reminded me of salad dressing, not at all like I am used to.

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HI6100

Cooking Level: Expert

Living In: Dearborn, Michigan, USA

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Reviewed: Aug. 11, 2008

Great recipe, Sam's club sells whole clove garlic already peeled in a big jar.

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Slipmaloney

Cooking Level: Expert

Home Town: Wyandotte, Michigan, USA

Living In: Southgate, Michigan, USA

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Reviewed: Aug. 6, 2008

Made this this morning,way too watery, not thick at all. The taste is great but way to thin for a thick sauce. Hopefully I can find a garlic sauce that is thick and creamy.

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jojo quas

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: May 26, 2008

Peeling and pressing all that garlic is a bit tedious but it IS the star ingredient after all. I found it way too salty so next time it'll be less salt and less oil for me. I marinated lamb chops in this all day long and then I baked them slowly for an hour, drained off the juices then baked them a further 15 mins on high and they were truly awesome. My husband ate a heck of a lot of lamb that night!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Apr. 30, 2008

I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe!

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LOOLAMAY14

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Reviewed: Apr. 21, 2008

Awesome recipe don't change a thing. You MUST use an immersion blender otherwise it will separate. Food processors and blenders don't work. I purchased a bamix just for this recipe. Thank you!

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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: Mar. 20, 2008

I'm not sure exactly how to review this. I used slightly less salt than called for, the juice of two lemons (slightly less than 1/2 a cup), and like another reviewer, I also added about a tablespoon of mayo. Most importantly, I halved the oil called for, using only 1/2 a cup of each. I blended for a total time of 5-10 minutes and, even with half the oil, this never got anywhere near the consistency of mayonnaise, which is what I am used to. The flavor is good, but I have no idea how to get the thicker consistency promised and desired, even with adding extra garlic.

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Mar. 16, 2008

MMmm!! I love this stuff. I usually add a tablespoon of Mayonnaise that's the way I learned. For the reviewer that complained, -make sure your olive oil is a good quality, more $$ - and not stale- or else the taste will not be pleasant. Keep your oil in the coolest place, not a warm one. This is really yummy with roasted chicken- dip the pieces in and enjoy. Be careful or you will over-eat! Oh, and make sure the person who will be enjoying your close company later has had a good helping of it as well- or you will repel them. And stay home for a while.

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