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Lebanese Garlic Sauce


"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."
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15 m servings 191 cals
Original recipe yields 32 servings (4 cups)


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. 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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Read all reviews 31
  1. 38 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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

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...

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, humm...

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 previou...

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 sa...

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.

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.

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 cucumb...