Jun 12, 2018Chatelaine
- PULSE garlic and salt in a food processor, occasionally scraping down sides of bowl, until it forms a paste. With motor running, very slowly drizzle in 1/2 cup oil, then 1/2 tsp lemon juice so mixture thickens and turns white and creamy. Repeat until all the oil and lemon juice are incorporated, 5 to 8 min. Add ice water and blend until smooth. Serve with harissa and za’atar grilled lamp chops. Sauce will keep well in a covered container, refrigerated, up to 2 weeks.
Kitchen tip: This sauce is also delicious as a salad dressing or on shawarma, sandwiches, grilled meats and roasted vegetables. Add more water if you prefer a thinner consistency.
NutritionCalories 99, Carbohydrates 1 g, Fat 11 g, Sodium 39 mg.
Make it Fancy: Hummus