This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East.
6 Clove (30 gm), minced
6 Medium, minced
1 Cup (16 tbs)
1⁄4 Cup (4 tbs)
2 Medium (Cold)
1. In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently.
2. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency.
3. Refrigerates well for up to 1 week in closed container.
4. Serve with chicken or meat and cover and refrigerate remainder.
This sauce is so garlicky, very flavorful yet not to overpowering. And the consistency is just as thick and creamy as mayo but without the calories of the egg yolk! No bottled sauce comes close to this homemade one. It goes so well with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. It is definitely worth a try.