Garlic Sauce

Mediterranean marvels...

If you have stayed in the gulf, or even visited any of the gulf countries, most probably you have tasted this wonderful condiment cum dipping sauce that is often served with most Arabic, or Lebanese dishes.

Its somewhat akin to a garlic mayonnaise, but it uses only egg whites and not whole eggs. (also for some reason i have mastered this recipe but have failed, each time i have tried making mayonnaise).

I found this recipe, with video on dedemed (the video is really important, coz i have found that even one ingredient put in the wrong order can spoil this recipe)

Ingredients:

4-6 cloves garlic, minced

1/4 tsp salt

1 cup canola oil

1/4 cup lemon juice

1 or 2 cold egg whites

Method:

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them. after it turns whitish add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Add the rest of the oil and lemon juice until gone, scrape down sides intermittently. add the salt and give it a few pulses in the end.
Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

To be enjoyed with various fried or grilled meats, fries or even carrot sticks...why not.