I made this garlic sauce as a compliment to my Middle Eastern meal. However, this may be the star of the show. And I loved my Yellow Rice and my Chicken Shawarma. The flavor was intense but appropriately so. This is an easy recipe to execute but so flavorful. This garlic sauce belongs in your Middle Eastern food, your Mediterranean food, well in almost anything.
Sauces are the one area that I have really wanted to grow in my cooking. They really can elevate your recipes. The key is to make with good flavor but not overpowering the main courses. I used to watch Bobby Flay and all his pepper based sauces and say I would like to do that. Well, trying Bobby’s recipes is next!
- 4-6 cloves garlic diced
- 1/4 tsp salt
- 1 cup canola oil
- 1/4 cup lemon juice
- 3 – 4 cold egg whites
In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone. Add the egg whites one at a time while the processor is blending until you reach mayonnaise consistency. The original recipe called for 1 – 2 eggs. I doubled the eggs to get the consistency I wanted. I also finished by pouring into a blender. I find my blender gives me more of the consistency I am looking for. This step is not a must but if your sauce is not as thick as you like, this is a good alternative. Refrigerate before serving. The cold will also help the sauce thicken up too.
Serve and enjoy!