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Keto Sauces

Thick-Style Lebanese Garlic Sauce

I stumbled upon this thick-style Lebanese garlic sauce years ago and have been perfecting it ever since. It's a foolproof keto staple that transforms simple meals with its bold, creamy texture. You'll love how effortlessly it comes together with just a few pantry ingredients.

5 min Prep time 0 min Cook time 5 min Total time 16 Servings 240 Calories
Thick-Style Lebanese Garlic Sauce

Ingredients

  • head garlic, minced
  • tablespoon sea salt
  • /2 cup fresh lemon juice
  • cup vegetable oil
  • cup olive oil (not extra virgin)

Instructions

  1. Step 1

    Gather your ingredients and a quart-sized jar. The jar is key—it helps the immersion blender work its magic. First, add the minced garlic, sea salt, and fresh lemon juice to the jar. Then pour in both oils. Submerge the immersion blender all the way to the bottom of the jar. Start blending without moving the blender for a full 1 to 2 minutes. You'll notice the mixture begin to thicken and turn opaque from the bottom up. This is the secret to a stable emulsion. Once a thick base forms, gently angle the blender to incorporate ingredients from the sides, slowly lifting it to merge everything evenly. Continue blending until the sauce reaches a luscious, mayonnaise-like consistency. I like to let it rest for a few minutes before using, which helps the flavors meld beautifully. Scoop it into a clean jar for storage, and get ready to drizzle it on everything.

Chef's Tip

Keep the immersion blender pressed firmly to the bottom of the jar at first—this creates a vacuum effect that kickstarts the emulsification. If your sauce breaks, don't panic; just start over with a fresh egg yolk in a new jar and slowly drizzle in the broken mixture.

Storage Tips

Store in a sealed jar in the fridge for up to a month. If it separates slightly, just stir vigorously to recombine. No reheating needed; bring to room temperature for easy spreading.

Variation Tips

Add a handful of fresh cilantro or parsley for a herby twist, blending after the sauce thickens. Swap vegetable oil with avocado oil for a neutral-tasting alternative. Serve alongside grilled lamb, use as a dip for keto flatbread, or thin with a little water for a zesty salad dressing.

Frequently Asked Questions