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Zankou garlic sauce - mystery solved [moved from L.A. board]

  • c

Just made my first attempt at the Lebanese and Greek garlic sauce recipes I found online, and I'd be willing to bet Beck Hansen's Hyundai that I've found the recipe for Zankou's mystery garlic sauce.

Here's what I did (I dedicate this one to Jenny and her sister, I think her name is Debra):

Peel three small russet potatoes and boil in water until soft. Mash the potatoes (I used a food mill) and let cool.

Crush and peel a whole head of garlic (about 12 large cloves). Cut into quarters. Place raw garlic in a heavy duty blender (I used a 390-watt Waring) with 1/2 tbsp. of salt and juice of two large lemons (about 1/3 cup). Pour 1/2 cup of oil (I used canola oil) into a measuring cup and pour a small amount of oil from cup onto garlic (just enough for a light layer). Puree the garlic, salt and lemon juice on "Hi" and begin pouring a slow, steady stream of oil through the blender's handle hole until everything has coalesced.

At this point the sauce looked pretty damn good. I took a taste and it was a potent blast of pure garlic satisfaction. I would have stopped here, but I was after that elusive Zankou taste and texture, so on come the potatoes.

Add the mashed potatoes, about 2-3 tablespoons at a time. Add more potato after the sauce becomes consistent, and keep adding until all is incorporated in the sauce. You might want to transfer the garlic paste to a mixer before this step and add the potatoes in the mixer as my Waring was starting to show signs of stress towards the end of this process.

Transfer to a bowl and allow to cool 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. Fortunately I had smoked chicken left over from last night's barbecue, so I heated it up in the oven and used it a "delivery medium" for the garlic sauce. It was just like Zankou. I bet it will be even better tomorrow.

I even gave this Sonia's frying test. The sauce held together in the frying pan, even as it started to sear and transform into some sadistic latke.

Here are the ingredients again in an easier to read format:

-3 small russet potatoes
-1 head of garlic (12-14 cloves)
-1/3 cup of fresh lemon juice
-1/2 tbsp. salt
-1/2 cup canola oil

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  1. Impressive investigation.
    Or go to Zankou and just buy some (they will sell it separately).

    1 Reply
    1. re: Griller141

      Clever Beck/Zankou reference...

      1. re: Dylan

        Yes (aka Toum in Lebanese aka garlic).

        Link: http://www.chowhound.com/topics/show/...

          1. re: TexasToast

            greek skordalia has a few variations. either made with potatoes and/or torn bread. sometimes made with raw garlic cloves, sometimes with roasted. sometimes has added lemon juice, other times has vinegar added instead.

            sooo good. the best skordalia i've ever had was at a restaurant in chicago called mykonos. not even our greek family recipes can compare with their skordalia or saganaki. i wish i lived closer to chicago, or that mykonos would move here to LA for me.

        1. Yup that is the recipe. I knew someone who worked there years ago.. Thanx for posting. Don't live in LA anymore but I can make it at home and of course enjoy when I visit.

          1. good work - I was convinced the sauce was made of crisco, it's so white. That's a keeper. thanks

            2 Replies
            1. re: jbcook4me

              I was also convinced of this...plus the greasy texture...and usually anything that good has to be terrible for you :)

              1. re: jbcook4me

                That's what I've thought for years!

              2. i'd bet if you had the 500 watt oster blender with the glass container and the ice crusher blade your machine wouldn't be straining toward the end.