If you’ve tried this Lebanese garlic sauce, you know exactly how good it is! It pairs perfectly with shawarma, shish taouk or any grilled chicken. I often use it for marinating chicken or beef as well in place of garlic.
It takes time to make but trust me, it’s worth it! The key is to have a great working food processor. Most food processors have a slow drip attachment at the top. This will help ensure you have a constant slow drizzle of oil. If not, simply pour the oil into the processor with a very thin stream.
You’ll need 1 cup of garlic – the more fresh they are, the better. It’s important to alternate between the oil and lemon while the food processor is running. This will ensure the sauce emulsifies perfectly.
1 cup garlic cloves (sliced in half and sprouts removed)
1/2 cup freshly squeezed lemon juice
2 tsp salt
2 + 1/4 cup vegetable oil
In a food processor, pulse the garlic until fine - about 3 minutes, stopping after each minute to scrape down the sides
With the food processor running, add 1 tbsp veg oil and continue to let the machine run until the garlic becomes like a paste, scraping down the bowl one last time
Turn the machine on and leave it running from here on out
Start alternating oil and lemon juice one tbsp at a time letting it incorporate after each addition
The whole process will take 15-20 minutes
Most food processors have a slow drip hole in the top attachment. That’s what I used to add in the oil & lemon juice.