By twissis on February 12, 2009
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)"
Serving Size: 1 (73 g)
Servings Per Recipe: 14
"I made this with regular vegetable oil along with the egg white, slowly adding the oil through the top of a food processor until it was emulsified and smooth. The result was something with a texture like yogurt. We had it served on kofta with pita and also a little over some veggies. Fabulous! Thanks for sharing. ~Sue"
"This is an absolutely amazing recipe!! I have tried making this garlic sauce SO many times and it always turns out great! I followed the exact recipe with a few minor changes that I read from other reviewers. I first placed the garlic in the food processor and chopped it up, then I added the lemon juice, salt, & egg whites. I let those ingredients blend, then I slowly added the corn oil from the top until I used all 3 cups. It turned out great!"
"This is FANTASTIC. Superb! Amazing! Delish! :o) I ended up using egg white because no matter how slowly I drizzled in the oil, it simply would not thicken. But when I did start with the egg white, it thickened immediately, so I only used about one. The only problem would be storage. Because I made it in the blender, I needed to make the whole recipe to give the mass some weight (or it shimmies up the blender sides). But... because I used egg, I didn't think it would store long in the fridge, so I had a ton of garlic sauce I couldn't use. It's my understanding that if you can make this without the eggs, it stores a long time, so I'm going to try the immersion blender technique next time. And, oh, there WILL be a next time! Thanks a bunch, Twissis!"
"This is fabulous. I use an immersion blender, thus allowing me to use much less of the oil for the same consistency."
"This was good. I think I'll leave out the egg whites next time. It was a little too fluffy."
"I make this too. I am a true GARLIC lover. However, I do NOT put any EGG WHITES. The key is to put the garlic and salt in a food processor, and SLOWLY VERY SLOWLY drizzle the corn oil in....as you drizzle you will notice the garlic to become WHIPPED and not liquidy. As, you finish putting in the corn oil, you add the lemon juice and notice the color of the garlic sauce/dip to be even more WHITE(due to the lemon juice) If this is toooo strong for you..you may add a can of cooked potatoes to the food processor and it will be JUST AS good and whippy too! Enjoy with your favorite meat and CHICKEN!"
"This turned out great...just what I was looking for. I cut the lemon juice back by half, and used maybe 2 cups of vegetable oil (didn't have corn oil) to give it the right consistency for my liking. At first it was a little too lemony, but after just a half an hour the garlic cut the flavour of the lemon and had just the right balance. Thanks so much for posting; can't wait to try this with roasted potatoes and chicken."
"You have no idea how happy I was to find this recipe I lived in So Calif all my life and they had wonderful skordalia sauce, I have made every recipe I could find. Some used bread , potato's or almonds nothing worked, this is what I remember it tasting like! It is wonderful thank you so much!"