I wanted an aioli-type sauce to go with my slow-roasted beef (probably only the second time in my life I’ve done a beef roast) but I found the recipes online mostly used one sad, solitary clove of garlic, which just sounded wrong to a garlic lover like myself.
I then remembered how much I’ve always enjoyed the garlic sauce that comes with the charcoal chicken at El Jannah poultry, so I searched and found one which I’ve adapted for my Thermocook. This will work just fine with a Thermomix as well.
Lebanese Garlic Sauce Recipe
INGREDIENTS:
- 5 cloves garlic
- juice from 1/4 lemon
- 1/4 tsp salt
- 1 egg white
- 200 ml oil
- 2 Tbsps iced water
METHOD:
- Place garlic and salt in Thermocook mixing bowl. Mince at Speed 10 for 2 seconds.
- Scrape down the sides using a spatula. Add lemon juice and egg white.
- Attach butterfly whisk, process at Speed 4 for 10 seconds, cap on.
- Set at Speed 4 for a further 2 minutes, gradually drizzling the oil through the lid opening
- Towards the last 15 seconds, drizzle the iced water in the bowl. Remove and transfer into jar or container. Store refrigerated for up to a week.
