Garlic Sauce

Garlic sauce...

Depends on who you ask and where you come from, garlic sauce can be made a lot of different ways, Egyptian style, Lebanese, Saudi, everyone has thier own way, but these two are our favourites. T especially is a fan.

4 cloves garlic finely minced
1 cup canola oil (it's taste is inert and won't fight the rest of the ingredients)
1 or 2 egg whites (depending on size of eggs)
1/4 cup fresh lemon juice
1/8 tsp salt (more or less to taste)


In a food processor put the garlic and salt.
Turn on the food processor and very slowly add the oil and the lemon juice in small quantities, alternating until gone. It should emulsify.
Scrape down the sides.
Turn the machine back on and add an egg white, blending it until it looks like mayonnaise. You might need to add the second egg white, depending on the size of the eggs you used. I have thought about using a pasteurized egg white substitute instead of the raw egg. I haven't done it yet, but I will let you know when we do!
This recipe can be kept in the fridge for about a week.


or without egg...

1 bulb of garlic peeled and finely minced
1/4 cup fresh lemon juice
1/4 tsp salt
3/4 cup canola oil

Add into a blender the minced garlic, lemon juice and salt.
VERY slowly add in the canola oil and allow to emulsify.
It should be the consistency of a thick mayo.
Put into a jar and it can be kept for awhile in the fridge.


It goes amazing on the shwarmas, pita bread, on steak, the possibilities are endless.