sketch of Bob above the garlic sauce recipe.


This sauce is very strong (but very delicious). Sauce must be made somewhat to taste, with a consistency (thin or thick) that you like. Middle Eastern Chicken Kabobs are superb with this recipe.
12-15 cloves of garlic
1/2 t. salt or to taste
1/4-1/2 c. of olive oil (or corn oil) – begin with less than 1/4 c. and drizzle in
2-4 T. fresh lemon juice (or to taste)
Traditionally this garlic sauce is started by mashing garlic with salt in a mortar with pestle. But you can put garlic through a garlic press and put in food processor with salt and a little bit of the oil (very little). Process and slowly drizzle in as much of the oil as you like. You can get the consistency of mayo if you like. Lastly, incorporate the lemon juice after your sauce has begun to emulsify and get fluffy. It is very good with many grilled meat and poultry dishes. If the garlic sauce tastes too “hot” to you, you have not added enough oil. Some cultures eliminate some or most of the oil and add in a mashed boiled potato (or even pieces of bread). You either love or hate this sauce. (We love it!!) Joy.

Garlic Sauce recipe is published in our October, 2013 Menu Minder, Issue #360.