Lebanese Garlic Sauce
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Lebanese Garlic Sauce

Servings

2 cups

Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Ingredients

  • 1/2 Russet Potato, peeled (medium)

  • 8 Garlic Cloves (separated and peeled)

  • 1 Cup Mayonnaise

  • 1/2 Cup Plain Greek Yoghurt

  • 1.5 Tablespoon lemon juice

  • 1/2 Tsp salt

  • 2 Tablespoons Olive Oil

Directions

  • Cut potato into quarters and boil it with a little salt, simmer until ready to mash.
  • Use an immersion blender to make a paste of that potato. As smooth as you can.
  • Combine olive oil and garlic in a container and use the immersion blender to make a paste of that. Smooth is key here too.
  • Combine the pastes
  • In a food processor, combine your mayo, yoghurt, lemon juice and paste
  • Run the processor, mix it all up nice and smooth
  • Store in fridge until ready to use.
  • Serve at room temperature.

Notes

  • Goes well with our Halifax Donair and our Chicken Shawarma recipes.
  • Great for shawarma, donairs, or serve as a dipping sauce for shish kebab!
  • If the garlic taste is too strong, add more yogurt.