Using the recipe that does not contain egg, the consistency was runny. Do you need to beat it a long time in the food processor? Why would it be runny?
Hey... i went to this place called baba ghannouj it was amazing and they had this garlic sauce that was beyond amazing, i asked 4 the recipe but they wouldnt tell me, is this the same thing???
For those getting a runny consistency, experiment with reducing the lemon juice a little bit. I tend to use a few tablespoons less than the recipe calls for and it works great. :D And don't forget the egg whites should be cold, it really makes a difference!
I tried making the sauce as well, following your directions, but it came out very runny. Traditionally mayonnaise is made by whisking/blending the egg whites first, before adding the oil drop by drop, otherwise the emulsion doesn't work. Maybe this is why I'm having a problem??
Hi Dede,I love makin your recipes.I just tried this1 (grlic sauce) but cdnt do well :(((
First of all its nt thick,more look like a milk shake :( n taste of lemon is so over powering.....plzzzz lemme kno if there is some way to fix the same ingredients...thanks
@dntgocrazy4 you have to add the ingredients very slowly to the food processor. 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 I just made it & it came out delicious ! I'm surprised it came out as good as it did lmao. Tastes just the way they did it at this restaurant named Hamido back in Dearborn (:
@mandoniqquh yep this is the way to make it :) If you want to try it in bulk, try this one:
-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.
@maryjogehri22 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.
Hi Dede, i have tried sooo many times the garlic sauce, with the portions of the ingredients, and only once had the consistency you showed there, what im doing wrong? we love that sauce, but is so hard to make it :( i would like to know what to do when is too liquid? why is for? the oil? or the eggs? ..i tried a lot of your recipes! im from Montreal, Canada, your food is great!
@maryjogehri22 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.
Hi Dede, I just made this for the first time and it came out perfect, I cant believe how easy it was. Thank you so much for this recipe. I know my husband will love it with homemade french fries
@kornholio311 unfortunately sometimes you just have to start over. Here is another way to make it without the egg :)
-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.
@rchater2 unfortunately sometimes you just have to start over. Here is another way to make it without the egg :)
-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 DeDe. I have a question...are your recipes ALL Lebanese, as well as you? My father's side is Lebanese, and until recently, the only 2 dishes I could make were Tabouli, and hummus. .I've added Kibbeh to my list, and a cucumber salad, that I can't remember the name of. I watched your video on the Kibbeh-Nayah, and your's is a bit different from my Sithee's. My entire family owns a meat grinder, and I only have a food processor. So after your video, I used my food processor, and made some
@Raawwr69 it's actually not egg yolk, it's egg white. Here is another way to make it without the egg :)
-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.
Love this recipe! Question, I would like to make the sauce thinner, so that it has a consistency of a dip rather than be as thick as mayo. I'm trying to use it as a dipping condiment to my dolmades. Would you reccomend I use less eggs for that, or just add more canola oil?
@nayomi17 yes, just boil and mash up 1 potato, add 3-4 cloves minced garlic, 1/2 tsp salt, 1/4 cup oil and 3 tbs lemon juice. Whip this all up in a food processor or blender :)
Dede why do you give another recipe when lots of people are wondering why the first one isn't emulsifying? Instead of a new recipe perhaps some tips. Just some constructive criticism.
@burninbabe this is the same recipe just a new shoot. But this recipe is a bit tricky, so there is an alternate 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.
THis recipe is pretty much fool proof and tastes great :)
@dedemed, I got the original recipe to work :) but instead of a food processor, I put all the ingredients in a cylindrical cup with the canola oil on top and used an emulsifier, became thick in less than 2 minutes.
Hi Dedemed, I followed your video closely and the recipe posted on your website but the garlic sauce did not thicken to a mayonnaise type consistency. I tried adding more egg whites (3 egg whites in total) to get the consistency but that didn't help me either.
I'm wondering what I missed out on. Can you please help me out?
...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 :)
It seem like quite healthy garlic sauce, except from the oil, is that posible make it less oil or without oil? it south like silly, but just want to make nice and healthy garlic sauce. Thanks.
@WAWAWAWAWWAWAWAWAWAW Well, I'm not sure how to make it healthy with the oil but maybe you can replace the oil with a mashed potato. Try using half the oil and don't use any egg whites, instead add 1 potato mashed, my grandmother used to make it that way b/c she couldn't have so much oil
@mcraregreat234543 Well, I'm not sure of why it tastes bad, did you use canola oil?
Here is an alternate recipe: just use 2 cups garlic, 6 cups canola oil, 1 cup lemon juice and 1 tbs salt. Blend the garlic first then slowly add the oil and lemon juice and lastly the salt, this recipe works every time and makes a bunch of garlic that will last for a month.
OMG you are the greatest just made the garlic sauce and it so reminds me of the middle eastern restaurant back home in Detroit I use to visit for lunch I live in GA and I have not been able to find a good middle eastern restaurant thank you thank you thank you
I tried your recipe but used olive oil instead of canola oil but it didnt work at all it never turned to a fluffy foamy sauce mine was liquidy all the time. I assume it's either because a) replacing olive oil with canola oil or b) the eggs were cold our of the fridge :(
@sabsoobaki try the recipe again but try it with 2 cups garlic, 1 cup lemon juice and 6 cups canola oil, blend it the same way in my video, lastly add 1 tbs salt. this will work and always use canola oil :)
@sabsoobaki Well, I'm not sure if it is the olive oil or if you may have added the oil and lemon juice to fast, you need to only add a little at a time and it will slowly come together. You should use cold eggs. Her is an alternate recipe: just use 2 cups garlic, 6 cups canola oil, 1 cup lemon juice and 1 tbs salt. Blend the garlic first then slowly add the oil and lemon juice and lastly the salt, this recipe works every time and makes a bunch of garlic that will last for a month.
@tubebitch12 I wouldn't use yogurt 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 :)
@hotboysumer 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 :)
I have tried to make the garlic sauce 4 times. The last trial lasted 2 hrs, and I was successful. It was totally worth it. I didn't add the egg white, bc I wanted to make it like the one from la marsa (used to be la shish in metro-detroit). With practice I expect to reduce the time to 10 min. Thank you for sharing this EXCEPTIONAL recipe w/the rest of us. You are fantastic!
i checked ur website! i knew u were lebanese!:P hehe love all ur recipes can u make a video about rice pudding? and moughrabbieh?thanks a lot for ur videos!:)
Following this recipe has given me confidence to start making homemade mayo too. I was always afraid of semonila before but I've made this sauce maybe 4 or 5 times and mayo a half dozen or so times without issue. Well... there is one issue. The stuff tastes too good!
hello dede i made it 2 times first time it was good but 2nd time it was very thin just like a liquid why?i think there was the only difference that first time i took fresh garlic and 2nd time i took packed garlic and before i took 2 eggs 2nd time i took 3 eggs
My Garlic Sauce is becoming too watery and idea why. Im using about 1 1/2 egg white, lemon juice, and garlic cloves. What is it that creates the thickness in the process...
Also is it better to use fresh lemons? and could this be used to marinate steak?
Garlic sauce is like a mayonnaise, make sure you use cold egg whites. You can also add 1 tbs of white vinegar and 1/2 tsp powdered mustard, this will help to get the sauce to hold up like a mayonnaise. Make sure when you add the oil you add it very very slowly and the same with the lemon juice and vinegar.
can i just ask you say you use a cup of granola oil now 1 cup is a alot of oil is this correct i know u put it in a bit a time but please be more precise with your measurements
Dede!!! I am from india, and I have lived and grown up in the middle east! I tried your recepie today and leme tell you... IT WAS PERFECT!!! i searched it forever, and i found it thru u! thank u SO much! =D
Yummmmmmy... I eat garlic sauce with every dishes (Not really) i really do :).... Thanks for sharing... So amazing.... Wish ya all the best and Eid Mubarak :)
Yes, you can add mayonnaise instead of egg whites, but remember , mayonnaise is also made of raw whole eggs. If you boil the garlic cloves you will loose a lot of the garlic flavor, I would not suggest that you do this.
I have been looking for a good recipe for this sauce and I have found it! Dede, I followed your recipe and the results were fantastic! It's even better than the sauce made at my favorite middle eastern restaurant...and maybe because it was so fresh! Thanks again!
I have to tell you, I LOVE LOVE LOVE the way you keep the background music in the background and not make it the central part of the show like so many others :P
I put your recipe on and then potter around the kitchen and I can still hear loud and clear what you're saying instead of irritating jingle music that superimposes the recipe (as some people are wont to do)
All my favorite Greek foods have a similar Lebanese, Turkish, Arabic form. This one is similar to the Tzatziki sauce my Greek Cypriot friend showed me how to make with lemon garlic mint and yogurt. It's all very interesting and where I thought Greeks had invented these things now I wonder if they adopted them. Food for thought, indeed.
I made this with a mix of hempseed oil and grapeseed oil instead of the cannula oil, taste great! The hempseed oil goes very well with it, because it has a more nutty flavour. I'm going to make this instead of regular mayonaise from now on, I love garlic!
Add this and hot sauce to a shoarma and it is the perfect drunk food er uh it is a really great way to end a night in town with good friends who like to get together and drink responsibly. Forget kissing, just shake hands and go home. BTDT. Great recipe DedeMed takes me back to the days when I was young and stupid. I might try this recipe this weekend. Shoarma and a handshake. And believe me, it is worth it.
I always get upset when Middle Eatsern restaraunts do not have this , it makes everything thing taste so good . I only stop eating when the garlic sauce is finished : )
genuinepearl2008 - organic eggs can carry salmonella just like "ordinary" eggs. The risk is incredibly low anyway... for all the undercooked eggs, raw cookie dough, and smoothies I've had, I'm not too concerned about it. If you're worried then add a fair amount of vinegar to it - just like mayonnaise.
Using the recipe that does not contain egg, the consistency was runny. Do you need to beat it a long time in the food processor? Why would it be runny?
Rip22jawRunescape 4 weeks ago
@Rip22jawRunescape yes you MUST add the ingredients slowly as I do in the video
dedemed 1 week ago
Hey... i went to this place called baba ghannouj it was amazing and they had this garlic sauce that was beyond amazing, i asked 4 the recipe but they wouldnt tell me, is this the same thing???
MayMay199719 1 month ago
@MayMay199719 yes it is :)
dedemed 1 month ago
For those getting a runny consistency, experiment with reducing the lemon juice a little bit. I tend to use a few tablespoons less than the recipe calls for and it works great. :D And don't forget the egg whites should be cold, it really makes a difference!
twtape 1 month ago
@twtape thanks great tip!
dedemed 1 month ago
I made this, unfortunately it had a water consistency but tasted fine. Any suggestions on what I can do with this stuff? A marinade maybe?
therajraj69 1 month ago
@therajraj69 yes a marinade will work :)
dedemed 1 month ago
I tried it..but I dont know why it was thinner, not that thick like yours ..any tip?
saif140 2 months ago
@saif140 use less lemon juice and use cold eggs :)
dedemed 1 month ago
I tried making the sauce as well, following your directions, but it came out very runny. Traditionally mayonnaise is made by whisking/blending the egg whites first, before adding the oil drop by drop, otherwise the emulsion doesn't work. Maybe this is why I'm having a problem??
lboyl098 2 months ago
@lboyl098 not sure but a key is to slowly add the ingredients :)
dedemed 1 month ago
Looking great! :)
SexyGourmetChef 2 months ago
plz can you make a onion sauce?
thanks
Ekhymosis 2 months ago
@Ekhymosis I will look into that one.
dedemed 2 months ago
Hi Dede,I love makin your recipes.I just tried this1 (grlic sauce) but cdnt do well :(((
First of all its nt thick,more look like a milk shake :( n taste of lemon is so over powering.....plzzzz lemme kno if there is some way to fix the same ingredients...thanks
dntgocrazy4 3 months ago
@dntgocrazy4 you have to add the ingredients very slowly to the food processor. 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
Hi,
This sauce is wonderful !! easy and so great.I would like to know how long can I keep it in the fridge whit the egg white ?
jeanlooooooou 3 months ago
@jeanlooooooou 1 week :)
dedemed 3 months ago
@dedemed I just made it & it came out delicious ! I'm surprised it came out as good as it did lmao. Tastes just the way they did it at this restaurant named Hamido back in Dearborn (:
mandoniqquh 3 months ago
@mandoniqquh yep this is the way to make it :) If you want to try it in bulk, try this one:
-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 will try that one, ...but why doesnt work that one for me? im obsessed about it, haha :D Thanks a lot :D
maryjogehri22 3 months ago
@maryjogehri22 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
Hi Dede, i have tried sooo many times the garlic sauce, with the portions of the ingredients, and only once had the consistency you showed there, what im doing wrong? we love that sauce, but is so hard to make it :( i would like to know what to do when is too liquid? why is for? the oil? or the eggs? ..i tried a lot of your recipes! im from Montreal, Canada, your food is great!
maryjogehri22 3 months ago
@maryjogehri22 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
So what you are making is an AIOLI. Is that right ? How would you make a potato-based garlic sauce ?
Thanks.
gtiprod 4 months ago
@gtiprod It would be reducing the oil to a 1/3 cup and just using mashed potatoes but it is more of a garlic potato.
dedemed 4 months ago
@gtiprod vegetable oil or light olive oil
dedemed 3 months ago
Hi Dede, I just made this for the first time and it came out perfect, I cant believe how easy it was. Thank you so much for this recipe. I know my husband will love it with homemade french fries
Reneewendy
reneewendym 4 months ago
@reneewendym you are so welcome, I am so glad that you liked it :)
dedemed 4 months ago
The garlic sauce i made always watery. I followed the ingredients exactly. It is the blender that i used?
kornholio311 5 months ago
@kornholio311 unfortunately sometimes you just have to start over. Here is another way to make it without the egg :)
-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 5 months ago
Hi Dede! Can I use just garlic and mayonnaise and blend it together?
sweetpepperish 5 months ago
@sweetpepperish you can try that as well, it will taste a little bit different :)
dedemed 5 months ago
no unfortunately I do not...
dedemed 5 months ago
Hi dedeem
Do you have the recipe on how to make the garlic sauce with yogurt?
oumzaki1 5 months ago
How can I fix it if it came out thin ? It's not quite the mayo consistency. :P
rchater2 5 months ago
@rchater2 unfortunately sometimes you just have to start over. Here is another way to make it without the egg :)
-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 5 months ago
Hi DeDe. I have a question...are your recipes ALL Lebanese, as well as you? My father's side is Lebanese, and until recently, the only 2 dishes I could make were Tabouli, and hummus. .I've added Kibbeh to my list, and a cucumber salad, that I can't remember the name of. I watched your video on the Kibbeh-Nayah, and your's is a bit different from my Sithee's. My entire family owns a meat grinder, and I only have a food processor. So after your video, I used my food processor, and made some
uromano1 5 months ago
@uromano1 yes I am Lebanese :)
dedemed 5 months ago
hay it wa really niece ,my husband liked it but i used a jug blender and it just took more time but came out delicious.thanks .
khanalishbah 5 months ago
@khanalishbah wonderful :)
dedemed 5 months ago
really delicious..i like the way you teach how to cook...thanx for such a delicious recipe!!!
mominaafzalrao 6 months ago
@mominaafzalrao thanks for your comment so much, check out my site for other recipes as well :)
dedemed 6 months ago
@mominaafzalrao ok i will soon
mominaafzalrao 6 months ago
@Raawwr69 it's actually not egg yolk, it's egg white. Here is another way to make it without the egg :)
-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
Love this recipe! Question, I would like to make the sauce thinner, so that it has a consistency of a dip rather than be as thick as mayo. I'm trying to use it as a dipping condiment to my dolmades. Would you reccomend I use less eggs for that, or just add more canola oil?
archimmes 7 months ago
@archimmes I would say omit the egg and just make sure to puree it really well :)
dedemed 6 months ago
Do you know the recipe that uses potatoes? :)
nayomi17 8 months ago
@nayomi17 yes, just boil and mash up 1 potato, add 3-4 cloves minced garlic, 1/2 tsp salt, 1/4 cup oil and 3 tbs lemon juice. Whip this all up in a food processor or blender :)
dedemed 7 months ago
wow dede, it's been a bit since i've seen one of your vids and you've really upped your production! keep up the great work!
bkershaccount 8 months ago
@bkershaccount thanks so much for your support :)
dedemed 7 months ago
in spain its calld Aioli
rTgPaula 8 months ago
@rTgPaula very true :)
dedemed 7 months ago
Wow that was great, so delicious . Thanks
booshveg 9 months ago
@booshveg wonderful, i'm glad you liked it
dedemed 7 months ago
how many days do you think you can keep it in the fridge? thx
slash18gabita 9 months ago
@slash18gabita it's good for up to 1 week :)
dedemed 7 months ago
hi dedemed,
can i use any other cooking oil instead of canola and olive oil for this recipe ??
Lakshmi10583 10 months ago
@Lakshmi10583 well you want to use an oil that does not have much flavor or color otherwise it will alter the dish
dedemed 7 months ago
Oops sorry saw the name on your other vid. Toum. Yay!
Jenshenanigan 11 months ago
@Jenshenanigan YEAY...I love toum too :)
dedemed 11 months ago
Dede what is the Arabic name for this sauce? I don't know if you can type it in Arabic, but maybe do it phonetically? Thanks so much. :)
Jenshenanigan 11 months ago
@Jenshenanigan it is called thoum or toum...it goes great with chicken shawarma or beef shawarma sandwiches or with any sandwich or meat :)
dedemed 11 months ago
Dede why do you give another recipe when lots of people are wondering why the first one isn't emulsifying? Instead of a new recipe perhaps some tips. Just some constructive criticism.
burninbabe 1 year ago
@burninbabe this is the same recipe just a new shoot. But this recipe is a bit tricky, so there is an alternate 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.
THis recipe is pretty much fool proof and tastes great :)
dedemed 1 year ago
@dedemed, I got the original recipe to work :) but instead of a food processor, I put all the ingredients in a cylindrical cup with the canola oil on top and used an emulsifier, became thick in less than 2 minutes.
burninbabe 11 months ago
@burninbabe wonderful!
dedemed 7 months ago
ymmmm...I love this w/ pita or chicken wings...
agostinobuttinelli 1 year ago
@agostinobuttinelli yes me too!
dedemed 1 year ago
i love garlic sauce
GarrlicSauce 1 year ago
Hi Dedemed, I followed your video closely and the recipe posted on your website but the garlic sauce did not thicken to a mayonnaise type consistency. I tried adding more egg whites (3 egg whites in total) to get the consistency but that didn't help me either.
I'm wondering what I missed out on. Can you please help me out?
chunkymehra 1 year ago
@chunkymehra -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
@chunkymehra The same thing happens to me! I can never get it to thicken so it looks whipped. Have you figured anything out yet?
TGIFtomorrow 6 months ago
@TGIFtomorrow try this recipe above, it works every time :)
dedemed 6 months ago
ur hot
djpatrk 1 year ago
Can we use extra virgin olive oil? for the added fragrance?
lizdaqueenbee84 1 year ago
@lizdaqueenbee84 yes you can use half olive oil and half canola oil, using all olive oil will make it a little bitter so try using half of each. :)
dedemed 1 year ago
this is amazing :) love it
sabzilicious 1 year ago
It seem like quite healthy garlic sauce, except from the oil, is that posible make it less oil or without oil? it south like silly, but just want to make nice and healthy garlic sauce. Thanks.
WAWAWAWAWWAWAWAWAWAW 1 year ago
@WAWAWAWAWWAWAWAWAWAW Well, I'm not sure how to make it healthy with the oil but maybe you can replace the oil with a mashed potato. Try using half the oil and don't use any egg whites, instead add 1 potato mashed, my grandmother used to make it that way b/c she couldn't have so much oil
dedemed 1 year ago
@dedemed
That's very helpful tip. Thanks a lot Honey, i like your recepis very much, keeping good works.
WAWAWAWAWWAWAWAWAWAW 1 year ago
I tried this with the exact same ratios and a decent blender but it tastes nasty, i like garlic so what happened?????
mcraregreat234543 1 year ago
@mcraregreat234543 Well, I'm not sure of why it tastes bad, did you use canola oil?
Here is an alternate recipe: just use 2 cups garlic, 6 cups canola oil, 1 cup lemon juice and 1 tbs salt. Blend the garlic first then slowly add the oil and lemon juice and lastly the salt, this recipe works every time and makes a bunch of garlic that will last for a month.
dedemed 1 year ago
OMG you are the greatest just made the garlic sauce and it so reminds me of the middle eastern restaurant back home in Detroit I use to visit for lunch I live in GA and I have not been able to find a good middle eastern restaurant thank you thank you thank you
BBgirlie313 1 year ago
@BBgirlie313 You are so welcome :)
dedemed 1 year ago
I tried your recipe but used olive oil instead of canola oil but it didnt work at all it never turned to a fluffy foamy sauce mine was liquidy all the time. I assume it's either because a) replacing olive oil with canola oil or b) the eggs were cold our of the fridge :(
sabsoobaki 1 year ago
@sabsoobaki try the recipe again but try it with 2 cups garlic, 1 cup lemon juice and 6 cups canola oil, blend it the same way in my video, lastly add 1 tbs salt. this will work and always use canola oil :)
dedemed 1 year ago
@sabsoobaki Well, I'm not sure if it is the olive oil or if you may have added the oil and lemon juice to fast, you need to only add a little at a time and it will slowly come together. You should use cold eggs. Her is an alternate recipe: just use 2 cups garlic, 6 cups canola oil, 1 cup lemon juice and 1 tbs salt. Blend the garlic first then slowly add the oil and lemon juice and lastly the salt, this recipe works every time and makes a bunch of garlic that will last for a month.
dedemed 1 year ago
calamari fried is good with that i guess
supertrex2 1 year ago
@supertrex2 yes it tastes very good with it :)
dedemed 1 year ago
Can you Substitute the Egg Whites with Yoghurt? How much?
tubebitch12 1 year ago
@tubebitch12 I wouldn't use yogurt 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 :)
dedemed 1 year ago
i like yogurt better than the eggs
hotboysumer 1 year ago
@hotboysumer You can use either one :)
dedemed 1 year ago
@hotboysumer 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
@dedemed thank you! your amazing ^^
hotboysumer 1 year ago
hi dede can u make batenshen mtabal ?=)
maaartadella 1 year ago
@maaartadella check out my baba ganoush recipe, it is actually mutabal beitenjan
dedemed 1 year ago
I have tried to make the garlic sauce 4 times. The last trial lasted 2 hrs, and I was successful. It was totally worth it. I didn't add the egg white, bc I wanted to make it like the one from la marsa (used to be la shish in metro-detroit). With practice I expect to reduce the time to 10 min. Thank you for sharing this EXCEPTIONAL recipe w/the rest of us. You are fantastic!
Dave
davie753 1 year ago
@davie753 Yes, La Shish did have good garlic, and yes, you will only get better at making it :)
dedemed 1 year ago
omg ..ur famous ...just chkd ur website...anyways ...thanks for the recipe can i know the exact amount of canola oil u used up in the end...
shaks4ever 1 year ago
@shaks4ever the written recipe is on my site :)
dedemed 1 year ago
i love garlic sauce yummy
monjen1209 1 year ago
thank you dede!!!
corneylee 1 year ago
DeDe can you give a lentil soup receipe?
SuperDetroit9 1 year ago
@SuperDetroit9 I will email it to you :)
dedemed 1 year ago
shoukran grear recipe
AsSeenOn2010 1 year ago
i checked ur website! i knew u were lebanese!:P hehe love all ur recipes can u make a video about rice pudding? and moughrabbieh?thanks a lot for ur videos!:)
rasharkein1 1 year ago
yes, they will be coming soon :)
dedemed 1 year ago
Following this recipe has given me confidence to start making homemade mayo too. I was always afraid of semonila before but I've made this sauce maybe 4 or 5 times and mayo a half dozen or so times without issue. Well... there is one issue. The stuff tastes too good!
Fidasaind 1 year ago
WOnderful, i'm glad you like it ;)
dedemed 1 year ago
@dedemed
Thank you dede very much, I learned so much from your recipes, may GOD bless you.
ak61171 1 year ago
you rock! i wanted 2 know how 2 make this stuff for SOO long
JDD1992 1 year ago
I LOVE Garlic!!!
kimmijo 2 years ago
hello dede i made it 2 times first time it was good but 2nd time it was very thin just like a liquid why?i think there was the only difference that first time i took fresh garlic and 2nd time i took packed garlic and before i took 2 eggs 2nd time i took 3 eggs
1sharingworld 2 years ago
that's probably it, you need to use fresh garlic always :)
dedemed 1 year ago
hey dede i've tried to make it and its wonderfull.. thanks for sharing.. looking forward for your next recipe.. :D
RiQs2105 2 years ago
Wonderful, happy cooking!
dedemed 2 years ago
I Finally did it! It comes out great except it taste more lemony than garlicky? Is that normal? Should I lessen the lemon?
RikaxHiro 2 years ago
yes, you can definitely lessen the lemon a bit if you don't like it so lemony :) Great job and happy cooking!
dedemed 2 years ago
My Garlic Sauce is becoming too watery and idea why. Im using about 1 1/2 egg white, lemon juice, and garlic cloves. What is it that creates the thickness in the process...
Also is it better to use fresh lemons? and could this be used to marinate steak?
schandy5 2 years ago
Garlic sauce is like a mayonnaise, make sure you use cold egg whites. You can also add 1 tbs of white vinegar and 1/2 tsp powdered mustard, this will help to get the sauce to hold up like a mayonnaise. Make sure when you add the oil you add it very very slowly and the same with the lemon juice and vinegar.
dedemed 2 years ago
This is right up my alley!! There's an Armenian place on Sunset Bl. in L.A.
(Zankou Chicken), that has the BOMB garlic sauce!!----I don't live near there, tho :-(
hotdrumchick 2 years ago
well now you can make it at home :)
dedemed 2 years ago
I guess it's garlic DIP? Since it's thick? It sounds yummy.
GetHealthyB4TooLate 2 years ago
True, it is also considered a dip :)
dedemed 2 years ago
can i just ask you say you use a cup of granola oil now 1 cup is a alot of oil is this correct i know u put it in a bit a time but please be more precise with your measurements
schvonsky 2 years ago
the measurements are all written on my site, check it out :)
dedemed 1 year ago
hi dede thanks for the reply now i live in the uk and canola oil is hard to come by what other alternative could i use if any thanks again.
schvonsky 1 year ago
you can try vegetable oil or light olive oil :)
dedemed 1 year ago
Can you use EVOO instead? I love extra virgin olive oil much better. Can you?
I'm a garlic FREAK! I always ask for extra garlic and less butter in all my dishes when I go out to eat.
GetHealthyB4TooLate 2 years ago
well you can use evoo but you are risking that the garlic sauce might be a little bitter. Garlic is an amazing addition to any dish for sure :)
dedemed 2 years ago
Wow,DEDE! Thanks for my fav. garlic sauce in super colours! 5stars!
Sunnhunter 2 years ago
you are so welcome :)
dedemed 2 years ago
Dede!!! I am from india, and I have lived and grown up in the middle east! I tried your recepie today and leme tell you... IT WAS PERFECT!!! i searched it forever, and i found it thru u! thank u SO much! =D
SANAMNOOR 2 years ago
You are very welcome :)
dedemed 2 years ago
Tried your receipe and it is good but the garlic is too strong - it burns. How can i tame it down some?
alleciag 2 years ago
you can add less garlic or you can add an extra egg white to reduce the strong garlic flavor :)
dedemed 2 years ago
Yummmmmmy... I eat garlic sauce with every dishes (Not really) i really do :).... Thanks for sharing... So amazing.... Wish ya all the best and Eid Mubarak :)
h6alahmad 2 years ago
Wow Dede!
You have up'd your game girl. Awesome! The quality of this vid is amazing. you're a babe!
googo151 2 years ago
thank you :)
dedemed 2 years ago
dede, can I add mayonase instead of egg whites, also can I boil the Garlic cloves and then mash them into the mixture?
77alisha 2 years ago
Yes, you can add mayonnaise instead of egg whites, but remember , mayonnaise is also made of raw whole eggs. If you boil the garlic cloves you will loose a lot of the garlic flavor, I would not suggest that you do this.
dedemed 2 years ago
thanks 4 your time i love Garlic sauce
and you are hot cheif
faisal1979m 2 years ago
can i use mixer ??????? is it possible? to make the garlic sauce..and many thanks
baghdadx 2 years ago
I don't think a mixer would work only because you need something to mince the garlic and help emulsify it with the oil and lemon juice.
dedemed 2 years ago
I am sorry every one! I do not know why all my comments keep disappearing. This is a youtube problem. I will make sure that I let youtube staff know.
dedemed 2 years ago
is there any sub for eggs ? thanks
pick4guy 2 years ago
You can add boiled mashed potatoes, it will be much thicker and heavier thought ;)
dedemed 2 years ago
I have been looking for a good recipe for this sauce and I have found it! Dede, I followed your recipe and the results were fantastic! It's even better than the sauce made at my favorite middle eastern restaurant...and maybe because it was so fresh! Thanks again!
ssaah59 2 years ago
Great recipe.
I have to tell you, I LOVE LOVE LOVE the way you keep the background music in the background and not make it the central part of the show like so many others :P
I put your recipe on and then potter around the kitchen and I can still hear loud and clear what you're saying instead of irritating jingle music that superimposes the recipe (as some people are wont to do)
Great show that's getting better! Rock on!
Cherie108 2 years ago
THank you for the nice comments, I appreciate it :)
HAPPY COOKING!
dedemed 2 years ago
Dig the kitchen upgrade. Go on and take it to the next level. This sauce goes well with foods from all parts of the globe.
woodthink 2 years ago
Yes, a bit of an upgrade, hope you like the video :)
dedemed 2 years ago
thank you. my kids will be happy to have the recipie
ahlamns 2 years ago
Thank you! I have so many ideas to use this sauce. I wont be buying mayonaise ever again!
CURIOUS0111 2 years ago
wonderful! just carry breath mints :)
dedemed 2 years ago
All my favorite Greek foods have a similar Lebanese, Turkish, Arabic form. This one is similar to the Tzatziki sauce my Greek Cypriot friend showed me how to make with lemon garlic mint and yogurt. It's all very interesting and where I thought Greeks had invented these things now I wonder if they adopted them. Food for thought, indeed.
RatkoUSA 2 years ago
I made this with a mix of hempseed oil and grapeseed oil instead of the cannula oil, taste great! The hempseed oil goes very well with it, because it has a more nutty flavour. I'm going to make this instead of regular mayonaise from now on, I love garlic!
dromycatcher 2 years ago
Wonderful idea!
dedemed 2 years ago
Fantastic Dede--thx
ilikethewok 2 years ago
Thanks Dede!!! ^_^ I m gonna make this today!!!!
the only thing that i am worried its the non cooked egg whites..
aYuMiNiO 2 years ago
as long as the eggs are fresh and you keep the sauce refrigerated and not out to long then you should be fine :)
dedemed 2 years ago
Add this and hot sauce to a shoarma and it is the perfect drunk food er uh it is a really great way to end a night in town with good friends who like to get together and drink responsibly. Forget kissing, just shake hands and go home. BTDT. Great recipe DedeMed takes me back to the days when I was young and stupid. I might try this recipe this weekend. Shoarma and a handshake. And believe me, it is worth it.
7millimauser 2 years ago
Sounds like fun times :)
dedemed 2 years ago
Another great episode, Dede!
You look amazing and your presentation
smooth (as garlic sauce) and pleasant.
And you made me hungry again! ;)
Oh yeah..., very nice kitchen!
Airave 2 years ago 2
can this be done with a wisk.
buyqwerty 2 years ago
You should use a blender or processor to help emulsify the garlic, oil and lemon juice :)
dedemed 2 years ago
@buyqwerty yes but make sure that you have some strong arm muscles :)
dedemed 1 year ago
I always get upset when Middle Eatsern restaraunts do not have this , it makes everything thing taste so good . I only stop eating when the garlic sauce is finished : )
bonzaibb12 2 years ago 2
can you use a regular mixer for this?
dromycatcher 2 years ago
you need a blender to emulsify the garlic, oil and lemon juice :)
dedemed 2 years ago
yes but Egg whites ?!! without cooking !!
I think if the eggs are organic its ok
but ordinary its not healthy !!
genuinepearl2008 2 years ago
fresh eggs are ok and just make sure you keep the sauce refrigerated and not out to long :)
dedemed 2 years ago
genuinepearl2008 - organic eggs can carry salmonella just like "ordinary" eggs. The risk is incredibly low anyway... for all the undercooked eggs, raw cookie dough, and smoothies I've had, I'm not too concerned about it. If you're worried then add a fair amount of vinegar to it - just like mayonnaise.
Somnilocus 2 years ago
great tips!
dedemed 2 years ago
There's nothing hotter than a woman in the kitchen!!!
SDonwerth 2 years ago
garlic...mmm!
the new format is great!
not to mention the music.
five stars!
jdkbriggs 2 years ago
that looks amazing !!!!!!!! im gonna make that
tomastomas11 2 years ago
Thanks Dede, this is by far my FAVORITE sauce, thank you for sharing this recipe. :D