Shawarma Garlic Sauce-Recipe?
In Ottawa, we're big Lebanese food lovers. With Shawarma, or Donair, I order this absolutely amazing garlic sauce....it's creamy, almost mayonnaise textured...I've looked up recipes for this sauce for years and they're all different!
Does anyone know how to make it?
"A Lebanese friend taught me to make this in a mortar and pestle: Grind up garlic cloves with a sprinkle of kosher salt to abrade it, til it's a smooth paste. Add olive oil, stirring after each addition, until it stops absorbing all the oil, then add fresh lemon juice until it's not bitter." I had this copied in my cooking file.
I usually just crush some garlic in the garlic press and mix that with mayo to get a very close substitute when I run out of the sauce I buy everytime I visit Adonis, our beloved lebanese grocery store here in Montreal.
This is not how garlic mayo is made, but like you, after trying many many recipies with all sorts of different ingredients (potatoes!), i gave up and started doing this mix which gives me a close enough result.
Mamachef, the recipes i have seen from more trusted sources did not use mayo, but instruct you to make the mayo yourself from scratch.
Tarator sauce has no hummus in it. It is tahini with lemon salt and garlic.
Well, I make something that sounds similar by blending full-fat plain yogurt with mayo 3:1, blending in two minced garlic cloves, the juice of a lemon and salt and pepper to taste. Most Middle-Eastern places won't cop to using the mayo, though, so I had to do some serious snooping and experimenting and finally got lucky when I flirted with the adorably handsome cashier at my local M.E. market. Now I have to marry him, but at least I got the recipe!!
Also there's Tarator sauce. They serve that a lot around here; it's basically hummus with an extra shot of lemon and garlic.
I hope one of these fills the bill. But from what I"ve read of your posts, you could cook up a lovely old shoe and make it taste nice.