Hallo!!! very tasty recipe thank you!!! Let me tell you the Greek Garlic sauce that we most eat by meat and its the one we put on the pita Gyros ... You will need:
500 grams yoghurt - the most dense yohgurt that you can find
2 cucumbers that you have puted in a multi.
4, 5, garlick.s also make them to the multi. It is best to press the cucumbers to leave their water. In a bowl you put the ingedients and you add 100ml vinegret by whine, some salt and three spoons of oil and it is ready!!
@MsGino888 did you add all of the ingredients very slowly? here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency
HELLO DEDE, THIS MSG IS ONLY FOR YOUR HUSBAND, BROTHER YOU ARE SO LUCKY HAVE HER AND YOU CAN TASTE MANY MANY DISHES WHICH IS MADE BY HER HAND.SHE IS SO CUTE ,JUST LOVE HER TOOO MUCH AND TAKE CARE OF HER ALWAYS THX. DEDE YOUR WAY OF TALKING IS SO SWEET.HAVE A GOOD DAY TO BOTH OF YOU.
@la7gi here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
@la7gi here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
@selwynmarques here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
I just made this today and i thought that a clove of garlic was the whole "round thing"... so i used 4 whole garlics LOL!!! after i got done making it .... i had to put 2 cups of youghurt and 2 large potatoes... , but still the sauce was toooo strong. I will make this again today , but this time with the right portions :)) Thanks Dede for this video. My father also sent me a video to make garlic sauce and it was THIS video hahaha :)
If I add too much oil and the emulsion separates, how do you suggest I should salvage it then? Can anybody help me here? I don't want to waste all that garlic
MUCH CRAVED Kibbeh! I noticed that some of your recipes are a little different, so I was wondering if you were Lebanese, and if all of your recipes were, as well. Looking forward to hearing back from you. Sorry for rambling on. Thank you for sharing your time and recipes!
I tuned in to learnhow to make garlic sauce, shortly before leaving for the supermarket. I'm late now, because I was wasn't listening to the vid, I was listening to Dede!
Worked on the 1st try. Only trouble was that there was not enough ingredients in my food processer to make it puree properly. I started with 8 cloves of garlic and salt. Then I added an egg white, but it still wasn't enough. Then I cooked a mini red potato (mashed) and added it which really got things mixing well. Then I alternated the olive oil and lemon juice as instructed. I think it took over 30min to get it done right, but totally worth it. Thanks!
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
I just tried this and it came out like water. I even tried adding another egg white. Recipe's should be scale-able and have the ability to reproduce the process. When you use inconsistent measurements like in this video and in your updated one, your not doing your job as a teacher/food show host.
@RE4SHADOW actually the written recipe is on my site and it works every time.
Well here is ANOTHER way to make it:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
@mariachaya2 Here is another recipe made the same way and it will work for her:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
DEDE, wallah you are the best.. :) I've been wanting to make Toom for ages this way. I usually have the crushed garlic raw with olive oil with the pestel and Mortor. This has made my day, it turned out very nice.
To everyone who thinks raw egg whites contain Salmonella, here is your answer.
Raw Egg Whites Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals.
Us Lebanese have been eating thisdish for centuries.
hi dede my name is riya .. i tried this recipe it was almost nice.... i did it exactly as u instructed... bought canolaoil,removed the garlic bulb etc..... but it turned spicy ... i mean the burning taste of garlic....
actually i'm suffering from high cholesterol... so i used half amount of oil only...is that happened bcoz i reduced the amount of canola???? pls reply..
@dedemed a good way to remove the potency and smell of the garlic whilst keeping the beautiful flavour is to put the the garlic in the freezer 3 days prior to making the sauce. It takes away the smell and strength but leaves the flavour whilst producing a less potent sauce. It is good if you dont want anyone to smell your breath after eating the sauce!
@GameLevelEditor hmmmm very interesting but here's another fool proof recipe:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
i did exactly the same thing, i even went your website and followed instructions too. but unfortunately, no success.. i probably wasted bunch of eggs and a litre of canola oil with this...what am i doing wrong, just disapponting. is it with the type of blender?, coz i got an ordinary blender though.
@mencetak Another fool proof GARLIC RECIPE without egg whites, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
......Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
Hi there, I tried the recipe, but it wouldn't work :( The only thing I changed was the oil, I took olive oil - does that make any difference? I had no consistency, the whole thing was liquid..
@skarabim Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
"if you taste it and its too strong..." check to make sure you still have testicles.. you can never over do garlic. this was delicious btw. awsome on BLT's.
Thank you Dede! I made my first batch tonight and it came out a little runny but oh my god it tastes good! There is nowhere in Montreal to get good toum unless you make it yourself. All the restaraunt stuff tastes like mayonnaise and FAIL.
@lyrestonehart that's wonderful that you like garlic...it goes great with pretty much anything.
Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
Mine never reaches the mayo like consistency, it keeps coming out like melted ice cream, maybe thinner :( I tried making it in my kitchen aid, tried it in the food processor, nothing is working. Do you have any idea what I am doing wrong? I do just as you in the vid :(
@khanlee82 Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
I've been dying for a good garlic sauce recipe to rival the sauce at my favorite Middle Eastern restaurant. Now I can enjoy it at home. You're probably saving me a good chunk of change! Thank you so much!
This is the second time I have made this and it tastes just like the ones we buy in the lebanese chicken shop in Sydney, El Jenah and Habibs. Thumbs up from my 6 year old son too! Now when he asks for this I just make it instead of driving half way across Sydney to buy it and he can't tell the difference! :D
hey great work! but is this the turkish version or the the middle eastern version? i always go to my local chicken place and buy the garlic sauce there :D
Now I am no expert but I am Italian, so that by nature makes a godess in the kitchen.
But, would it not make more sense and "time effiecent" if you poured all of the oil and lemon juice into a water bottle, shook it for about 1 minute then quickly dumped it into the blender. Try it.
my main concern with this dish is the raw egg. i have had salmonella poisoning before and it was the worst experience of my life. is there any technique for partially-cooking the egg to make it safer?
@bluelikekrishna Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
@bluelikekrishna wash your eggs before cracking them. salmonella is a bacteria in feces. chicken are not the cleanest animals so they get their poop on their eggs, and that is how people get salmonella from eggs. when you crack an egg the egg whites come in contact with the outside of the shell where all the bacteria may be hanging out. eating a raw egg will never make you sick...eating a raw egg with chicken poop bacteria in it will.
i tried it...but it tasted so gross..i dont know what i did wrong..can u pls give me the exact measurements...and i also used a blender i dont know if that had anything to do with it being so liquidy,,it didnt turn out thick at all..which isnt your fault ofcourse..
@kofi7777 there is no salmanella in egg whites, the salmonella is in the egg yolk, so you are ok :) Just make sure to keep refrigerated, treat it like mayonnaise :)
I'm Latina .. but I love Mediterranean and Middle Eastern culture, and I like it! from language to their music, I am delighted to have found your channel! and discover the exotic cuisine, thanks for sharing with us your recipes, for my part I am very grateful! thanks! and sorry for my bad English :)
@dedemed When ever I go to Papa Jonh's or Dominos I always get Garlic sause to pour ontop of that pizza, I've tried to find Garlic sause in stores, but they actually don't sell it, and that's when I came across your video, and love GARLIC SAUSE ON PIZZA, it's a must! :D
i have been au pairing for a swedish family, and tonight i made your shish tawook, garlic sauce, and your pita bread, served with cous cous, and they couldnt stop talking about it! it was SO flavorful and exotic! i am sure to make more of your recipes!
@forrestjump the "lime" powder is actually citric acid and yes there are other similar recipes, you can actually make it without the egg whites as well, just use 2 cups garlic, 1 cup lemon juice, 6 cups canola oil and 1 tbs salt and process it the same way and you got a great garlic sauce that you can keep for about 3 weeks refrigerated :)
@hispeed911 If you use this recipe it is good for 1 week, but you can actually make it without the egg whites as well, just use 2 cups garlic, 1 cup lemon juice, 6 cups canola oil and 1 tbs salt and process it the same way and you got a great garlic sauce that you can keep for about 3 weeks refrigerated :) Check out all of my written recipes on my site!
this is one of the simplest yet the hardest sauces to make because if you add extra oil it'll spoil and seperate into a watery substance, i have been preparing it for along time and still sometimes i ruin it. :)
Awesome! I fell in love with La Shish's garlic sauce when I would go there, and since they've closed down I've been dying to find a compriable recipe. I am going to try this out tomorrow. Here's hopin that it's close! :)
Will coconut oil work?
therajraj69 1 month ago
@therajraj69 no. it will alter the flavor
dedemed 1 month ago
@therajraj69 sesame oil works
jdh91741 2 weeks ago
can you PLEASE tell me which blender you are using?
i mean is making this garlic sauce in a food processor is possible?
or i should buy something specific?
Please reply dying to make this sauce..it looks so so so so tasty!!
gangaamamgai 1 month ago
@gangaamamgai I use a Cuisinart 14 cup processor. A blender should work as well, just slowly add the ingredients as instructed
dedemed 1 month ago
I will try it Dede.. thank you, my bf will enjoy this...
MaeMenesis 2 months ago
Hallo!!! very tasty recipe thank you!!! Let me tell you the Greek Garlic sauce that we most eat by meat and its the one we put on the pita Gyros ... You will need:
500 grams yoghurt - the most dense yohgurt that you can find
2 cucumbers that you have puted in a multi.
4, 5, garlick.s also make them to the multi. It is best to press the cucumbers to leave their water. In a bowl you put the ingedients and you add 100ml vinegret by whine, some salt and three spoons of oil and it is ready!!
MrElolita 2 months ago
@MrElolita interesting thanks :)
dedemed 1 month ago
Hi dede, I've tried it and the taste was amazing! but it didn't end up with a mayo consistency! any idea why?
MsGino888 2 months ago
@MsGino888 did you add all of the ingredients very slowly? here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency
dedemed 2 months ago
hey dede thank you so much for showing me how to make this garlic sauce me an my family love it an i jus made it again tonite xoxo
TheBasshill 2 months ago
@TheBasshill wonderful! it will be sold in stores soon :)
dedemed 2 months ago
thanks a lot
And by the way your chicken shish tawouk is sooooooooooo good it s unreal !!!! thank again
jeanlooooooou 3 months ago
@jeanlooooooou thanks so much, check out my chicken shawarma recipe and chicken kefta, you'll love those 2 as well
dedemed 2 months ago
HELLO DEDE, THIS MSG IS ONLY FOR YOUR HUSBAND, BROTHER YOU ARE SO LUCKY HAVE HER AND YOU CAN TASTE MANY MANY DISHES WHICH IS MADE BY HER HAND.SHE IS SO CUTE ,JUST LOVE HER TOOO MUCH AND TAKE CARE OF HER ALWAYS THX. DEDE YOUR WAY OF TALKING IS SO SWEET.HAVE A GOOD DAY TO BOTH OF YOU.
MrFrazkhan 3 months ago
@MrFrazkhan thanks so much for the sweet comment :)
dedemed 3 months ago
Isn't this basically how mayonnaise is made?
moofushu 4 months ago
@moofushu it is very similar to mayonnaise but without the egg yolk ;)
dedemed 3 months ago
@dedemed
Hi,it s fantastic !! Realy great ! How long can I keep it in the fridge ??
jeanlooooooou 3 months ago
@jeanlooooooou you can keep it in the fridge for about 1 week :)
dedemed 3 months ago
mine didnt thicken with the egg white....
la7gi 4 months ago
@la7gi here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 3 months ago
@la7gi here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 3 months ago
hmm not too keen on the egg whites.
selwynmarques 4 months ago
@selwynmarques here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 3 months ago
I just made this today and i thought that a clove of garlic was the whole "round thing"... so i used 4 whole garlics LOL!!! after i got done making it .... i had to put 2 cups of youghurt and 2 large potatoes... , but still the sauce was toooo strong. I will make this again today , but this time with the right portions :)) Thanks Dede for this video. My father also sent me a video to make garlic sauce and it was THIS video hahaha :)
kurdi82 4 months ago
@kurdi82 check out the written recipe on my site, it will work perfectly.
dedemed 4 months ago
really love recipe!! just made some and it taste awesome!! Thankss! :)
danicarocks03 5 months ago
@danicarocks03 wonderful!
dedemed 5 months ago
How can I make it with yogurt ?
oumzaki1 5 months ago
@oumzaki1 well i'm not sure but this is the mayo/aioli version that is most popular :)
dedemed 5 months ago
If I add too much oil and the emulsion separates, how do you suggest I should salvage it then? Can anybody help me here? I don't want to waste all that garlic
hepcat288 5 months ago
@hepcat288 just keep on blending it and it should come together :)
dedemed 5 months ago
If you are a REAL Garlic man...(me) you actually want some of those CHUNKS of garlic in that sauce! .... oooooohhh wwwwweeeee
DC180 5 months ago
@DC180 you can definitely fold some "chunks" of garlic in :)
dedemed 5 months ago
i had try out with this sauce using olive oil ......well i just love this recipe
and it best goes with chicken i really like it
15faraz 5 months ago
@15faraz it is perfect with chicken :)
dedemed 5 months ago
MUCH CRAVED Kibbeh! I noticed that some of your recipes are a little different, so I was wondering if you were Lebanese, and if all of your recipes were, as well. Looking forward to hearing back from you. Sorry for rambling on. Thank you for sharing your time and recipes!
uromano1 5 months ago
@uromano1 did you check out my kibbeh recipe, it's on my site as well. yes I am Lebanese and cook Mediterranean style :)
dedemed 5 months ago
Thank you. God bless!
belushi10001 5 months ago
@belushi10001 you are so welcome :)
dedemed 5 months ago
you just put garlic in the mayo. recipe.
parisa6100 6 months ago
@parisa6100 it is pretty similar :)
dedemed 5 months ago
@parisa6100 I agree...
tecu13 5 months ago
i didnt really understand could u right it for me thanks
127jass 6 months ago
@127jass the written recipe is on my site, check it out :)
dedemed 6 months ago
I tuned in to learnhow to make garlic sauce, shortly before leaving for the supermarket. I'm late now, because I was wasn't listening to the vid, I was listening to Dede!
Dammit!
Chunderit 6 months ago
@Chunderit the written recipe is on my site.
dedemed 6 months ago
Worked on the 1st try. Only trouble was that there was not enough ingredients in my food processer to make it puree properly. I started with 8 cloves of garlic and salt. Then I added an egg white, but it still wasn't enough. Then I cooked a mini red potato (mashed) and added it which really got things mixing well. Then I alternated the olive oil and lemon juice as instructed. I think it took over 30min to get it done right, but totally worth it. Thanks!
LittleTreeHuggerShop 6 months ago
@LittleTreeHuggerShop here's another fool proof recipe that will work for you:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 6 months ago
can you use butter instead of canola oil?
faridsanchez 6 months ago
@faridsanchez no you cannot use butter instead of canola oil, it will not become a garlic dip, if you use butter it will become a butter spread.
dedemed 6 months ago
I just tried this and it came out like water. I even tried adding another egg white. Recipe's should be scale-able and have the ability to reproduce the process. When you use inconsistent measurements like in this video and in your updated one, your not doing your job as a teacher/food show host.
RE4SHADOW 7 months ago
@RE4SHADOW actually the written recipe is on my site and it works every time.
Well here is ANOTHER way to make it:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 6 months ago
i work at el jannahs in sydney, we use the yolks
jdmlvn 7 months ago
@jdmlvn very interesting, more like mayonnaise
dedemed 6 months ago
thank you very much
my Lebanese wife doesn't know to make the toum and with you and youre secrets, i'm sure i'll be able to make her pleasure
excuse for my bad english
mariachaya2 7 months ago
@mariachaya2 Here is another recipe made the same way and it will work for her:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 6 months ago
Tastes best with Roast Chicken! :P
RufusShinraMGS 7 months ago
@RufusShinraMGS very true :)
dedemed 7 months ago
That took six minutes?
kaynaage 7 months ago
@kaynaage a lot of direction is needed
dedemed 7 months ago
3:40 your so cute! thankyou for sharing i know i'll love it
abranlosojos23 8 months ago
DEDE, wallah you are the best.. :) I've been wanting to make Toom for ages this way. I usually have the crushed garlic raw with olive oil with the pestel and Mortor. This has made my day, it turned out very nice.
Allah maik..
elalis 8 months ago 6
@elalis wonderful, I'm so glad that I could help you :)
dedemed 7 months ago
To everyone who thinks raw egg whites contain Salmonella, here is your answer.
Raw Egg Whites Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals.
Us Lebanese have been eating thisdish for centuries.
elalis 8 months ago
@elalis great answer :)
dedemed 7 months ago
can i use vinegar instead of lemon juice.. pl rep asap!!
shakeenida 8 months ago
@shakeenida well I'm not sure that it's ok to add that much vinegar, may 1 tbs would be ok, but lemon juice is a must for this dish.
dedemed 7 months ago
can you use grape seed oil?
tuffnuff45 8 months ago
@tuffnuff45 yes you can definitely try it :)
dedemed 8 months ago
my sauce stays very foamy, not at all like mayonase, please help, how to solve this?
nowshinnur 8 months ago
@nowshinnur you need to add a bit more oil and then it will turn a bit more like mayonnaise.
dedemed 8 months ago
@dedemed yeah thanks a lot, i made it today in the morning and i aded lots of oil and it turned out to be just like mayonnaise :)
nowshinnur 8 months ago
@nowshinnur pefect!
dedemed 8 months ago
thank you soooooooooo much i made it and it was delicious
SALFAH21 8 months ago
@SALFAH21 great job, I'm glad you like it :)
dedemed 8 months ago
thanks a lottt, i have been searching for garlic racipy
nowshinnur 8 months ago
@nowshinnur fabulous!
dedemed 8 months ago
hi dede my name is riya .. i tried this recipe it was almost nice.... i did it exactly as u instructed... bought canolaoil,removed the garlic bulb etc..... but it turned spicy ... i mean the burning taste of garlic....
actually i'm suffering from high cholesterol... so i used half amount of oil only...is that happened bcoz i reduced the amount of canola???? pls reply..
riyavarghese2000 9 months ago
@riyavarghese2000 yes if you use less oil then the garlic taste is very strong, just use less garlic.
dedemed 8 months ago
thank you so much..........i tried a lot to find ingredienta of toum..THANK YOU FOR HELPING ME
safgreat 9 months ago
@safgreat you are so welcome, this goes great with so many things, You will love this :)
dedemed 9 months ago
@dedemed a good way to remove the potency and smell of the garlic whilst keeping the beautiful flavour is to put the the garlic in the freezer 3 days prior to making the sauce. It takes away the smell and strength but leaves the flavour whilst producing a less potent sauce. It is good if you dont want anyone to smell your breath after eating the sauce!
LEBNANY96 9 months ago
@LEBNANY96 great idea, thanks for the tip :)
dedemed 9 months ago
1 cup of maestro extra virgin olive oil
1 bulb of garlic
1/2 teaspoon of salt
half lemon squeezed in juice.
2 egg whites
Found even after adding egg whites everything came out a yellowish/ green color and too liquidy with a stronger taste of the olive oil.
I added 4-5 tablespoons of reg mayonnaise it developed the
right thickness, lighter cream color and the taste was closer to that found in arabic schwarma restaurants.
GameLevelEditor 9 months ago
@GameLevelEditor hmmmm very interesting but here's another fool proof recipe:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 9 months ago
May I suggest a tripod for the camera.
It will make an incredible difference.
DrPhallus 10 months ago 5
@DrPhallus yes, working on getting a new HD camera with an tripod really soon :)
dedemed 10 months ago
looks like mayo
ambarmarr1 10 months ago
@ambarmarr1 yep, pretty much the same but without the egg yolk and with a lot of garlic, YUM :)
dedemed 10 months ago
just watched the vids.......good stuff
EasyRecipesHQ 10 months ago
@EasyRecipesHQ thanks :)
dedemed 10 months ago
i did exactly the same thing, i even went your website and followed instructions too. but unfortunately, no success.. i probably wasted bunch of eggs and a litre of canola oil with this...what am i doing wrong, just disapponting. is it with the type of blender?, coz i got an ordinary blender though.
mencetak 10 months ago
@mencetak Another fool proof GARLIC RECIPE without egg whites, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
......Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 10 months ago
Hi there, I tried the recipe, but it wouldn't work :( The only thing I changed was the oil, I took olive oil - does that make any difference? I had no consistency, the whole thing was liquid..
skarabim 11 months ago
@skarabim Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
dedemed 11 months ago
"if you taste it and its too strong..." check to make sure you still have testicles.. you can never over do garlic. this was delicious btw. awsome on BLT's.
deathtofish 11 months ago
@deathtofish LOL...very funny, yes it it great with BLT's :)
dedemed 11 months ago
nice but takes time
majid7kjl 11 months ago
@majid7kjl yes it does take time but it lasts for a while and you can enjoy it with all kinds of food :)
dedemed 11 months ago
is this the sauce they're using for that shawarma?
musashi165 11 months ago
@musashi165 yes this is IT!
dedemed 11 months ago
@dedemed i have just seen your other video "how to make a shawarma" but you made a different sauce on that video,is that better than this one?
musashi165 11 months ago
@musashi165 that other sauce is called tahini sauce and that recipe is on my site too :)
dedemed 10 months ago
Thank you Dede! I made my first batch tonight and it came out a little runny but oh my god it tastes good! There is nowhere in Montreal to get good toum unless you make it yourself. All the restaraunt stuff tastes like mayonnaise and FAIL.
lyrestonehart 11 months ago
@lyrestonehart that's wonderful that you like garlic...it goes great with pretty much anything.
Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
dedemed 11 months ago
Thank you so much for posting this recipe :-) It is also my favourite sauce Cheers & keep up the good work.
amanita1964 11 months ago
@amanita1964 you are so welcome...I love garlic sauce :)
dedemed 11 months ago
Mine never reaches the mayo like consistency, it keeps coming out like melted ice cream, maybe thinner :( I tried making it in my kitchen aid, tried it in the food processor, nothing is working. Do you have any idea what I am doing wrong? I do just as you in the vid :(
khanlee82 1 year ago
@khanlee82 Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
dedemed 1 year ago
@dedemed does it have to be canola oil? i dnt have canola oil, and was wondering if vegi oil wud work
phatmac561 11 months ago
@phatmac561 veggie oil may work but canola oil works best :)
dedemed 10 months ago
I've been dying for a good garlic sauce recipe to rival the sauce at my favorite Middle Eastern restaurant. Now I can enjoy it at home. You're probably saving me a good chunk of change! Thank you so much!
morganjeandouglas 1 year ago
@morganjeandouglas thanks, I'm glad you like it ;)
dedemed 1 year ago
So basically you just made garlic flavored mayonnaise. Sweet. It sounds tasty.
tatecheddar 1 year ago
@tatecheddar lol, yes it is very similar but minus the egg yolks :)
dedemed 1 year ago
This is awesome!
This is the second time I have made this and it tastes just like the ones we buy in the lebanese chicken shop in Sydney, El Jenah and Habibs. Thumbs up from my 6 year old son too! Now when he asks for this I just make it instead of driving half way across Sydney to buy it and he can't tell the difference! :D
Ms5haron 1 year ago
@Ms5haron that is wonderful, I am so glad that you and your family enjoy the garlic sauce...it goes so well with so many things :)
dedemed 1 year ago
@Ms5haron el jenah is the best place :D for the garlic sauce i go there every time :D
doRseries1 1 year ago
hey great work! but is this the turkish version or the the middle eastern version? i always go to my local chicken place and buy the garlic sauce there :D
tdizzlex23 1 year ago
@tdizzlex23 this is the Middle Eastern/Mediterranean version :)
dedemed 1 year ago
@tdizzlex23 this is the traditional version of the garlic sauce recipe :)
dedemed 1 year ago
Now I am no expert but I am Italian, so that by nature makes a godess in the kitchen.
But, would it not make more sense and "time effiecent" if you poured all of the oil and lemon juice into a water bottle, shook it for about 1 minute then quickly dumped it into the blender. Try it.
backbitting1 1 year ago
@backbitting1 that sounds very interesting but it is better to just alternate the ingredients in order for the oil to emulsify properly.
dedemed 1 year ago
my main concern with this dish is the raw egg. i have had salmonella poisoning before and it was the worst experience of my life. is there any technique for partially-cooking the egg to make it safer?
bluelikekrishna 1 year ago
@bluelikekrishna Another fool proof GARLIC RECIPE, here it goes:
-2 cups peeled garlic
-1 cup lemon juice
-6 cups canola oil
-1 tbs salt
...Blend up the garlic and salt until minced, slowly start to add and alternate the oil and lemon juice, you will end up with a nice mayonnaise consistency and this batch will last for up to a month in a sealed container in the refrigerator.
THis recipe is pretty much fool proof and tastes great :)
dedemed 1 year ago
@bluelikekrishna wash your eggs before cracking them. salmonella is a bacteria in feces. chicken are not the cleanest animals so they get their poop on their eggs, and that is how people get salmonella from eggs. when you crack an egg the egg whites come in contact with the outside of the shell where all the bacteria may be hanging out. eating a raw egg will never make you sick...eating a raw egg with chicken poop bacteria in it will.
mawkheaf 1 year ago
@mawkheaf great tip :)
dedemed 1 year ago
@bluelikekrishna , Use washed , organic eggs & it will be fine :-)
26mel1 1 year ago
Thanks,I made this earlier with cheap vegetable oil and it turned out great.
CaptainGratiot 1 year ago
@CaptainGratiot wonderful :)
dedemed 1 year ago
Can i use any other oil than canola oil? like corn oil, flaxseed oil, sunflower oil..etc
cuz i'm not sure yet if i can have canola oil on hand.
Tekramly 3oyonek ;)
max21321 1 year ago
@max21321 Yes you can use a different oil, try sunflower oil, that would work :)
dedemed 1 year ago
@max21321 yes you can use another oil, try sunflower oil, that works good :)
dedemed 1 year ago
i tried it...but it tasted so gross..i dont know what i did wrong..can u pls give me the exact measurements...and i also used a blender i dont know if that had anything to do with it being so liquidy,,it didnt turn out thick at all..which isnt your fault ofcourse..
phenominalspliffz 1 year ago
@phenominalspliffz Check the written recipe on my site, it is all written out for you :)
dedemed 1 year ago
How do you protect yourself from the salmanella in the un-cooked eggs? Could be deadly.
kofi7777 1 year ago
@kofi7777 there is no salmanella in egg whites, the salmonella is in the egg yolk, so you are ok :) Just make sure to keep refrigerated, treat it like mayonnaise :)
dedemed 1 year ago
I'm Latina .. but I love Mediterranean and Middle Eastern culture, and I like it! from language to their music, I am delighted to have found your channel! and discover the exotic cuisine, thanks for sharing with us your recipes, for my part I am very grateful! thanks! and sorry for my bad English :)
RoseVelisse 1 year ago
@RoseVelisse no problem, I'm glad you like it, check out my site and my facebook :)
dedemed 1 year ago
wow, I learned something new again, Thanks Dee , as usual another fantastic job presentation
looks yummy on a Gyro
honvetops 1 year ago
@honvetops you are so welcome :)
dedemed 1 year ago
Garlic Sause + Sausage Pizza = Awesome!
UltimaAssassin 1 year ago
@UltimaAssassin oh that sounds so good!
dedemed 1 year ago
@dedemed When ever I go to Papa Jonh's or Dominos I always get Garlic sause to pour ontop of that pizza, I've tried to find Garlic sause in stores, but they actually don't sell it, and that's when I came across your video, and love GARLIC SAUSE ON PIZZA, it's a must! :D
UltimaAssassin 1 year ago
dede.. you are a GODDESS!
i have been au pairing for a swedish family, and tonight i made your shish tawook, garlic sauce, and your pita bread, served with cous cous, and they couldnt stop talking about it! it was SO flavorful and exotic! i am sure to make more of your recipes!
THANKS FOR POSTING AND ALL THAT YOU DO!
wishes from luxembourg! XOXO
mrpatterson2000 1 year ago
@mrpatterson2000 HI I am so glad that you like the recipes, if you ever have any questions be sure to let me know and I will be glad to help you out.
dedemed 1 year ago
Thankyou I've been looking all over for this. Will give it a shot and hope it turns out the way I like!
rasikh10 1 year ago
@rasikh10 I hope you liked the recipe :)
dedemed 1 year ago
What are the measurements for this?
interspecies 1 year ago
@interspecies the written recipes are all on my site.
dedemed 1 year ago
your pretty
CutieTheGP 1 year ago
Hai i tried this one, it came out really nice. can we use olive Oil instead of canola oil, Thankz a lot
sanus109 1 year ago
@sanus109 You can use olive oil, but I prefer canola or vegetable oil b/c I feel like olive oil makes it a bit bitter.
dedemed 1 year ago
Awesome sauce, just loved it, i loved your Hummus recipe also Thanks a lot
sanus109 1 year ago
@sanus109 You are so welcome, don't forget to check out my site for other recipes as well :)
dedemed 1 year ago
can i add parsley to it?
vionnecloud 1 year ago
@vionnecloud definitely but I would suggest you mix it in by hand after you remove it from the food processor :)
dedemed 1 year ago
you need to zoom in on some of the stuff you show
roojirooj 1 year ago
@roojirooj I actually remade this video with a lot of close ups, check out my "other" garlic sauce video :)
dedemed 1 year ago
u made it simple.....thanks a lot iam going to try it.......
shoeburrahmansiddiqu 1 year ago
@shoeburrahmansiddiqu WONDERFUL! don't forget to check out my site as well :)
dedemed 1 year ago
i am going to make it first time, i didnt notice when did u mix lemon juice here? also please tell the quantity of canolla oil and lemon juice.
annahathway 1 year ago
@annahathway You can get the written recipe on my site, along with all of my other recipes as well :)
dedemed 1 year ago
just back from Lebanon.....they used vegetable oil and "lime" powder...just for a better taste!!..But ...all in all,....you got it!!!!
forrestjump 1 year ago
@forrestjump the "lime" powder is actually citric acid and yes there are other similar recipes, you can actually make it without the egg whites as well, just use 2 cups garlic, 1 cup lemon juice, 6 cups canola oil and 1 tbs salt and process it the same way and you got a great garlic sauce that you can keep for about 3 weeks refrigerated :)
dedemed 1 year ago
you are so good, I can't wait till I try it. Middle Eastern food is the most love packed food in the world.
zmyal 1 year ago
@zmyal very true :)
dedemed 1 year ago
whats the shelf life of this sauce? Do you store it in a refrigerator?
hispeed911 1 year ago
@hispeed911 If you use this recipe it is good for 1 week, but you can actually make it without the egg whites as well, just use 2 cups garlic, 1 cup lemon juice, 6 cups canola oil and 1 tbs salt and process it the same way and you got a great garlic sauce that you can keep for about 3 weeks refrigerated :) Check out all of my written recipes on my site!
dedemed 1 year ago
this is one of the simplest yet the hardest sauces to make because if you add extra oil it'll spoil and seperate into a watery substance, i have been preparing it for along time and still sometimes i ruin it. :)
cloudchaser07 1 year ago
@cloudchaser07 it's ok, as long as you keep trying :)
dedemed 1 year ago
dede you're so beautiful...u are the must see.
dylanfran2009 1 year ago
i'm going to make this, first i have to go to the store and get my "four cloves of garlics":) Dede's so hot
jstylz77 1 year ago
Thank-you for this recipe. I had some awesome garlic sauce at a turkish restaurant I used to love. I will try this soon.
hyena1972 1 year ago
@hyena1972 this is probably what they served, it is served all over the Mediterranean :)
dedemed 1 year ago
Awesome! I fell in love with La Shish's garlic sauce when I would go there, and since they've closed down I've been dying to find a compriable recipe. I am going to try this out tomorrow. Here's hopin that it's close! :)
kkimberlyjc 1 year ago
@kkimberlyjc You will love this if you like La SHish's garlic :)
dedemed 1 year ago