We initially discovered this Lebanese garlic sauce at Carousel, a Middle Eastern restaurant in Glendale. The first bite practically knocked me off my seat, it was so pungent - this much raw garlic in one place feels like a punch to the face. But once I managed a few more bites I found that underneath the sharpness of the garlic, there was a wonderfully silky texture, which our server informed us was due to potato. We hadn't even left the restaurant when I started dreaming of making the bold condiment at home. I found this copycat recipe and adapted it just a touch to recreate the addictive sauce.
- 1 medium russet potato, peeled and quartered
- 15-16 large cloves of garlic, peeled and roughly chopped
- 1/3 cup fresh lemon juice
- 1 tsp salt
- 1/2 cup canola oil
First, I boiled a pot of water and dropped in the potato quarters, cooking for about 20 minutes until soft. I drained the pot, passed the potato through a ricer and let it cool a bit.
Next, I threw all the garlic into the food processor with the salt and lemon juice and pulsed until combined. Then, leaving the food processor on low, I gradually added the oil. I kept the processor going until the mixture was smooth.
Finally, I added the mashed potato a tbsp or two at a time, pulsing after each addition, until a paste had formed. You want to watch closely to make sure you don't add so much that it becomes garlicky mashed potatoes (which are delicious, but not what we're going for here). I kept processing until the mixture became light and airy, then transferred everything to the fridge to chill for an hour.
Initially, we ate this with just a little warmed pita, which was delicious. But I soon found myself adding it to everything, with incredible results - baked potatoes, leftover chicken, sandwiches...it has quickly become my number one favorite condiment and I plan to have it on hand at all times.