Lebanese garlic sauce
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Bulbs of garlic, peeled | |
1 | cup | Lemon juice |
1 | teaspoon | Salt |
3 | cups | Puritan oil (up to 4) |
Directions
Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches. This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again. (Sister-in-law of Jean Andrews) Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997
Related recipes
- Baklava (lebanese)
- Diamonds (lebanese cookies)
- Falafel (lebanese)
- Humus dip (lebanese)
- Lebanese cabbage rolls
- Lebanese chicken
- Lebanese chicken pizza
- Lebanese cookies
- Lebanese date cookies
- Lebanese eggplant
- Lebanese fresh fruit salad
- Lebanese green bean salad
- Lebanese meatballs
- Lebanese omelette
- Lebanese potato salad
- Lebanese rice pilaf
- Lebanese yogurt salad
- Lebanese zucchini
- Lubee (lebanese dish)
- Syrian or lebanese bread