Food! Question!

[snidegrrl]

Who here has been to the Lebanese Taverna?

If you have, have you had their garlic sauce?

If you have had their garlic sauce, do you have any idea how they make it?

Because I need to mainline it into my face.

Comments

[tzel]

Um, I know how to make it. It's actually Lebanese mayonaise.

Lebanese Garlic Sauce Ingredients
4 Bulbs of garlic, peeled 1 ts Salt
1 c Lemon juice 3 c Puritan oil (up to 4)

Instructions for Lebanese Garlic Sauce
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.

[snidegrrl]

well then!

i had no idea. now everything i eat will be covered in garlic sauce.

[angela_la_la]

Bulbs = heads, right, not cloves?

I went to a Lebanese place last month and ate this sauce until my mouth hurt.

[rshackleford]

Holy moly it was delicious.

I would guess that it is only several/ten cloves, rather than heads. Garlic + oil would be pretty delicious potent delicious potent on their own.

[tzel]

Well, yes, that's why it's so addictive. But no, really, it's heads.

[tzel]

Yes, bulbs=heads. I do have another recipe that calls for 3 heads but I like the 4 heads.

[squeegibo]

The fussy gourmet would point out that mayo is better made by hand with a whisk. The blender will "bruise" it. Of course, I've never made mayonnaise, so I don't know how much that really matters.

[squeegibo]

Though now that I think about it, I believe the problem with mayo in the blender is it bangs up the egg proteins. Since there's no egg in this it's probably OK.

If I were to try to make this mayo by hand I'd probably start with an egg.

[snidegrrl]

You are confusing me with your food science!

[tzel]

Well, to do this in the old fashioned manner you would grind up the garlic with a mortar and pestle to make a paste then slowly whisk in the oil. I'm old and have arthritis so into the blender it goes!

[p_sunshine]

What's Puritan oil?

[tzel]

Canola oil

[p_sunshine]

That's not half as exciting as I thought it would be.