Thick-Style Lebanese Garlic Sauce

Thickened nicely. I blended for four minutes. It is pretty good but next time I may try reducing the lemon a bit. But if I use too little lemon I am worried that it might not emulsify. My garlic heads were very small so I used three.

I didn’t have normal olive oil so I used 1.5cups canola oil + 0.5 EVOO. Still turned out great! I also added an extra head of garlic cos I like it spicy. Thank you for the emersion blender trick - this is the first time I’ve been successful (tried to use a food processor previously).

I made this following Najib's variation, but I modified it slightly. I substituted 5 tbsp lemon juice in place if half lemon and 5 tsp garlic for a head of garlic and reduced salt from a TBSP to 1/2 TBSP. I also don't currently own an immersion blender, so I used a regular stand up type. You use what you have, right? I'm making shish tawook tonight and wanted to try this as recommended by other cooks. It turned out fantastic! Thick and garlicky. Delicious.

Excellent recipe - I followed the directions exactly, although I did use less oil, as another reviewer suggested. I used 1 1/4 cups of canola-olive blend. I imagine using 2 cups of oil produces a sauce more like mayonnaise in consistency. We prefer the thicker type. I also reduced the amount of lemon juice and salt, but that was just for personal preference. You MUST use an immersion blender (hand blender / stick blender) and a narrow container (just wide enough for the blender blade), and place the blender blade at the bottom of the container at first. The action of the blade draws down and circulates the oil-garlic mixture. As the sauce thickens you can slowly raise the blender. The mixing container that came with the immersion blender was just the right size and shape, and I was amazed that the sauce started to thicken within seconds. And the final product - superb! The sauce held its form perfectly (did not separate) for the three days before it was all gone.

Love garlic sauce from my favorite Lebanese joint. Didn't know I could make it! It's about 90% like what I get in the restaurant. I don't have a immersion blender, but, I have a magic blullet---so I slowly added the oils and it did thicken somewhat but, not enough--so I added one egg white (as suggested) and that did the trick. A nice and thick sauce!