Prep 15 mins
Cook 15 mins
Really good with gyros or any kind of meat.
- In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream.
- The mixture should become thick and white like salad dressing.
- Store refrigerated in a glass container.
Like any emulsion the key to making a smooth and creamy sauce is patience. I however, lack patience, so I cheat. I added 1 Tbsp mayonnaise (or you could add two egg whites) to jump start the process. Additionally, I used a blend of olive oil and canola oil - its what I had on hand. I found the flavors to be a perfect blend. I used it on/in everything burgers, hot dogs, sandwiches, chicken breast, shawarma, gyros, meatballs, grilled steak, sauteed veggies....
It never formed a white sauce.