Lebanese Style White Garlic Sauce Recipe Please!?
There is a white garlic cream sauce which is sold everywhere here in Dubai, it can be found in almost every Lebanese restaurant and it tastes wonderful but I just cannot find the recipe. I have checked all famous recipe websites such as recipezaar and I keep finding the same recipe telling to mix olive oil and lemon with garlic but I tried it 3 times and it is not the one that I eat here. What I make is ‘not white’ first of all! And with the recipe I found, I have something which tastes too strong whereas the one I eat here is very smooth and not a garlic bomb! 
I have found some recipes telling to cook garlic with whipping cream and corn starch but I dont think that the one I eat here is cooked.. It looks like garlic is fresh, it is sold in supermarkts such as Spinneys here, I am sure that the recipe is very simple but cannot find it. I think ppl from Lebanon could help me. Pls give me all details and clues about preperation! Thank you
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Tags: bomb, corn starch, dubai, garlic, garlic cream sauce, Garlic Sauce Recipe, lebanese restaurant, lebanon, olive oil, ppl, recipe websites, recipes, recipezaar, spinneys, Tastes, whipping cream
hi yes i am from Lebanon… as you said garlic is simple to make i always make it at home you just need the tricks of the trade… after you have the garlic crushed it is time to add the oil. the trick is to put a lot of oil so its not a garlic bomb as you said. in order for it not to break up you put a bit of oil each time and you stir/ put in the blender. if you put a lot of oil at once there is a big chance it might not turn white and frothy. afterwards you notice it is becoming thicker and a lot more as you are putting more oil. to make it turn white you put lemon, once again you don’t put the lemon in all at once you put a bit and stir and keep doing that until you find its enough. depends on how much garlic you have you put half a lemon or a full lemon. it all depends on your taste buds. And if you are not using a food processor use a whisk to mix it as it makes it more frothy. to give it that extra tang some people add a bit of yogurt if you want and mix it in after you out the lemon. once you have added the lemon you cannot add oil.
LEBANESE GARLIC SAUCE
4 bulbs of garlic (clean off paper & stem)
1 c. lemon juice
1 tsp. salt
3 to 4 c. Puritan oil
Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches.
This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again.
the recipe given by the girl 2 above me is good … a good trick if it wont thicken is ..
put water to the boil and add 2 table spoons of cornflour to it … mix it until it is squashy and cleary .. then add it to your garlic (the good thing is its clear and tastless)
take some yoghurt & add chopped garlic & lemon juice & olive oil. blend together until its the consistency & taste you want. you can add a bit of water if you want it thinner….do not add cornstarch or cream
you can add cucumber if you want like greek tzaziki….
the above receipes make a type of mayonnaise sauce…