Garlic sauce

So for this new recipe I’m working on I need some garlic sauce to put over the finished dish. As much as I like garlic, I don’t really have a favorite sauce recipe. Yeah, there’s always saute garlic in olive oil and pour it over pasta but that wasn’t going to work here. I needed something a bit thicker.

Well, the original would have probably had Toum on it. For those of you not familar with Toum, it’s a garlic sauce normally prepared in Lebanon. It’s very much an add things in until it looks right kind of deal but a general recipe would be something like this:

Take four peeled cloves of garlic and a good sized pinch of salt. Crush them in a mortar and pestle. Drizzle in about a quarter cup of extra virgin olive oil (not EVOO!) while mixing. Stop when the mixture won’t absorb anymore. Finally stir in the juice of a lemon.

Now that’s good stuff but it’s quite strong and more than a bit on the time consuming side. I really needed something I could take to work without violating the Clean Air Standards and I was feeling a bit lazy. So on with the quest.

I thought about it and came up with something a little more promising. And I got to play with the blender!

Garlic Sauce

3/4 cup garlic, peeled and roughly chopped
2 tablespoons Vegan Mayonnaise
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
salt, to taste

Take the garlic and mayo (I like Veganase made from grapeseed) and combine them in the blender. Slowly add in the oil until you get the consistency you want. I was going for something like mayonnaise. Add the oil in with the blender running if you can. Add the lemon juice, you might want a little less to start with, and the salt. Let the blender run on high for a couple of minutes to get everything nice and emulsified.

And that’s it. No picture because it pretty much looks like any other white sauce. It’s still pretty strong but not as much as the Toum. If you’re not a big garlic fan maybe you could try a garlic mustard sauce? Hmm, that actually doesn’t sound bad …

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