Lebanese garlic sauce

garlicdip

I have been talking up this garlic dip in most of the posts for three years now so thought that I should let you know how to make it if you can’t buy it in the shops.

I have made this recipe twice now but not photographed it there are some great youtube videos of woman making Lebanese garlic sauce I suggest you watch one before attempting to make it. youtube Just omit the lemon juice and add in the critic acid and water mixture.

Ingredients

1 cup of garlic, broken into cloves and peeled
½ tsp citric acid, dissolved in 1/4 water
1 1/4 cups of light vegetable oil, approximately (olive oil is too heavy)
1/4 teaspoon of salt

In a blender or kitchen wiz, pulverise the garlic and salt, until it is finely minced. Keeping the blender going, begin adding 1/4 cup of oil, using a container with a fine dip spout. Keep drizzling in the oil very gradually until you have used about 1 cup, stop halfway through and add two tablespoons of the citric acid and water mixture.

Keeping the blender running, slowly add 3 tsp of the water in which you have dissolved the citric acid. Continue to blend and add the rest of the oil, as gradually as before.

When it is nearly all added, blend in the remaining citric acid solution, followed by the rest of the oil and season to taste with salt.

Makes about 3 cups. Refrigerate and the sauce will have a raw bite until about the third day.

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