Mike look what I found on the net, just cut the recipe in half.

[Guest guest]

---------- Recipe via Meal-Master v8.05

 

Title: #466591 Lebanese Garlic Sauce

Categories: Lebanese, Sauces

Yield: 1 servings

 

4 Bulbs of garlic, peeled

1 c Lemon juice

1 ts Salt

3 c Puritan oil (up to 4)

 

Put in blender (NOT a food processor) and blend

until smooth on medium. Add

in an extremely slow stream, 3 to 4 cups of Puritan

oil. Blend constantly

on about medium. It should become like a thick

white mayonnaise

consistency. Store in refrigerator in a glass

container. Serve with meats,

as a seasoning in salad dressings or on pocket

bread sandwiches. This is a

tricky recipe. Sometimes it " breaks " . That is, it

stays thin instead of the

mayonnaise consistency. The flavors remain the

same. If it separates in

storage, just stir or blend again. (Sister-in-law

of Jean Andrews)

 

-----

 

 

--- Mike <realshows wrote:

 

> when i go to Lebanese places, I normally get roasted

> potatoes with a

> creamy garlic sauce on them... i'm gonna ask one of

> the ladies who

> works there how to make it, I was just wondering if

> anyone here knew...

>

> Mike

>

>

>

>

>

 

 

" Purple haze all in my brain;

Lately things just don't seem the same.

Actin' funny and I don't know why;

'scuse me while I kiss the sky. "

Source: Purple Haze - Jimi Hendrix

 

 

 

 

 

 

 

 

 

[Guest guest]

I think this would be fantastic on Roasted Potatoes....

Sounds excellent!

 

Christiane

 

, Donnalilacflower

<thelilacflower wrote:

>

>

>

>

> ---------- Recipe via Meal-Master v8.05

>

> Title: #466591 Lebanese Garlic Sauce

> Categories: Lebanese, Sauces

> Yield: 1 servings

>

> 4 Bulbs of garlic, peeled

> 1 c Lemon juice

> 1 ts Salt

> 3 c Puritan oil (up to 4)

>

> Put in blender (NOT a food processor) and blend

> until smooth on medium. Add

> in an extremely slow stream, 3 to 4 cups of Puritan

> oil. Blend constantly

> on about medium. It should become like a thick

> white mayonnaise

> consistency. Store in refrigerator in a glass

> container. Serve with meats,

> as a seasoning in salad dressings or on pocket

> bread sandwiches. This is a

> tricky recipe. Sometimes it " breaks " . That is, it

> stays thin instead of the

> mayonnaise consistency. The flavors remain the

> same. If it separates in

> storage, just stir or blend again. (Sister-in-law

> of Jean Andrews)

>

> -----

>

>

> --- Mike <realshows wrote:

>

> > when i go to Lebanese places, I normally get roasted

> > potatoes with a

> > creamy garlic sauce on them... i'm gonna ask one of

> > the ladies who

> > works there how to make it, I was just wondering if

> > anyone here knew...

> >

> > Mike

> >

> >

> >

> >

> >

>

>

> " Purple haze all in my brain;

> Lately things just don't seem the same.

> Actin' funny and I don't know why;

> 'scuse me while I kiss the sky. "

> Source: Purple Haze - Jimi Hendrix

>

>

>

>

>

>

>

>

>

>