DXBluey was asking about a recipe for Lebanese garlic sauce a while ago and here is the answer – albeit belated! It’s basically an incredibly strong aioli or garlic mayonnaise and is the only accompaniment to Shish Taouk and any other variation on a Levantine marinated chicken kebab. And in case you were wondering where on earth you’d get a recipe for a Levantine marinated chicken kebab, never fear – The Fat Expat’s here!
Or serve it with barbecue burgers or French cut lamb chops given a smack on their meaty bit with a tenderising hammer and cooked to perfection over a hot barbecue with nothing done to them than a generous smattering of pepper and salt rubbed in before they’re slammed on the hot grill to crispen and then removed before they quite cook through, leaving them pinkly tender in the middle. Woof Woof!
- 10 cloves garlic, roughly chopped
- 1 tbsp lemon juice
- 1 egg yolk
- 125ml olive oil
- 1 tsp salt
Whizz the garlic, lemon, salt and juice together and then add the olive oil – do this slowly, at the most a gentle string of oil should be poured constantly into the mixture as it whizzes, if you overdo the oil and it doesn’t mix in well, it’ll curdle and you’ll be left with an unrecoverable mess and you might not think everyone else will know you goofed, but they will and they’ll laugh at you as you walk down the street. Behind your back, of course.
As you pour the oil, the mixture will start to stiffen, leaving you with a glistening, rich paste that packs as much garlic punch as a French garlic farmer’s breath just after he’s left the annual garlic tasting festival where he’s been officiating as a judge.