How to Make Lebanese Garlic Sauce
- 1). Clean the garlic and rough chop it. It's not necessary to mince it finely because it will be emulsified in further steps. This just helps the process along. How much you use is up to you. You can use enough garlic to replace you garlic supplement (2 heads) or you can simply use a modest amount (1 head).
- 2). Put the garlic in a food processor. Add in the salt, the lemon juice and the vegetable and olive oils. It is important to use two types of oil because the olive oil has more flavors, but the vegetable oil does not break down as easy. If you do not have a food processor, you can use the blender, but it may not thicken as much.
- 3). Emulsify the garlic mixture on high. Watch it to see when it begins to thicken. It should get to be about the thickness of barbecue sauce or a thin mayonnaise.
- 4). Store the Lebanese garlic sauce in a sealable mason jar in the fridge for up to a week. After that, it could begin to spoil. This recipe should make about one quart.
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