It’s all in the sauce. Sauce can make or break a meal and whenever I eat Mediterranean food I look for a potent and creamy garlic sauce. No matter how good the meat is and how big the portions are, there’s always something missing if theres not a good garlic sauce! With this home made recipe, though – I can have garlic sauce with me wherever I go. Traditionally I pair garlic sauce Mediterranean food, specifically some real good chicken and rice. However nowadays, I literally put this sauce on everything! Eat it as a dip with some pita chips or replace the ranch and eat it with your crunchy veggies. Dip your fingers and indulge in garlicky goodness – nobody will judge (you’re stuck at home by yourself anyway)!
I N G R E D I E N T S:
- 1 Cup Garlic Cloves (do not use pre-minced garlic)
- 2 Cups Vegetable or Canola Oil
- Juice of 2 Medium Lemons
- 1 1/4 Tsp Salt
T O O L S:
- Food Processor
I N S T R U C T I O N S:
- Add the peeled garlic cloves and salt in the food processor and grind until it is a fine paste.
- While the food processor is still running, slowly add 1/2 cup stream of oil as the processor is still running. Make sure you are adding the oil gradually to ensure that the sauce emulsifies and stays light and fluffy.
- Using the same process, slowly add in 1 tbsp of lemon juice at a time.
- Alternate between the 1/2 cup of oil and lemon juice until everything is combined and the taste is to your liking. Alternating between lemon juice and oil will make the sauce light and airy – if you do not alternate the sauce will fall flat due to heaviness of the oil.
- Scrape down the sides of the processor occasionally between pulsing.
- Once sauce is to desired taste/consistency, transfer to an air-tight Tupperware and refrigerate. Sauce will last up to 3 months (but I finished it in 2 days…)
- If you want a milder/less spicy garlic taste, you can soak the garlic in cold water for 30mins – 1hr before processing.
- If you do not have a food processor that has an opening where you can slowly pour in the oil as it is pulsing, then slowly add oil in 1 tbsp increments.
- Minced garlic will not give you the same taste, DON’T USE IT. The older the garlic is the more bitter it can be. If you cut your garlic in half and can see it starting to sprout – remove the sprouted stem to lessen bitterness.
- TSA … I’m actually not sure if this is approved.