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Thick-Style Lebanese Garlic Sauce

Reviewed: May 15, 2011
the ingredients are great and acurate but as a lebanese i would suggest blending the garlic with the salt first and then slowly adding the oil and the lemon in alternation as you blend. go slow and even though it's a little more complicated, if you do it right you'll end up with a really thick mixture almost like a sour cream dip! the process is a little tricky so even if it doesn't work the first time try again and make sure to keep an eye on the mixture as you blend so it wont fall appart. oh, and you might not need to use all of the oil and lemon, as soon as the mixture turns into a fluffy white substance and you think you have enought, taste it and if satisfied with the balance of flavors, you're done! :D
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