Ingredients
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3
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1
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1/3
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1/2
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1/2
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Directions
Zankou Chicken’s Lebanese Garlic Sauce (Copycat),The BEST garlic sauce on the planet can be found at Zankou’s Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren’t coming face to face with anyone for the next month or so… WHEW! Garlic!,This recipe is not Zankou garlic sauce. The author attempted to add potato(starch) to stabilize probably a broken sauce. The sauce you are attempting to make with this recipe is called toum. The secret to making toum and why the emulsion works with just salt, garlic, lemon juice, and oil is the process in which the emulsion is created. First process the garlic and salt in a food processor repeatedly scraping down the sides until finely chopped. Then grind it into a smooth garlic paste by processing with lemon juice little by little. This step is important. It will allow the cellular walls of the garlic to break down and release the emulsifiers needed to make the sauce. Then you drizzle in the oil with the tiniest drizzle you can to complete the emulsion and create something fluffy. It’s in technique, not the starch
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Steps
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1
Done
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Peel the Potatoes and Boil in Water Until Soft. Mash and Let Cool. |
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2
Done
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Crush and Peel a Whole Head of Garlic. Cut Into Quarters. Place Raw Garlic in a Heavy Duty Blender With the Salt and Lemon Juice. Pour a Light Layer of Oil Onto Garlic. Puree the Garlic, Salt Lemon Juice on High and Begin Pouring a Slow Steady Stream of the Rest of the Oil Through the Blender's Handle Hole Until Everything Has Mixed. |
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3
Done
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at This Point, You'll Have Extreme Garlickiness (new Word), Which Some People Like, but For "texturizing" Like Zankou's, You'll Need the Taters. |
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4
Done
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Add the Mashed Potatoes, About 2-3 Tablespoons at a Time and Mix. Continue Adding/Blending Potato Until the Sauce Is Mixed Well. at Some Point in This Process, You Might Consider Changing Blending Vessels. After All This Work, My Blender Was Starting to Think Twice About Helping Me Out. |
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5
Done
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Transfer to a Bowl and Allow to Chill Completely in the Fridge. After About an Hour, the Flavors Will Blend Together Nicely and the Texture Will Take on That Library Paste Consistency Like Zankou's Sauce. |
