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