Lebanese Garlic Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cloves garlic, more to taste
- 2 tablespoon lemon juice
- 1 egg white
- Oil, neutral, e.g., sunflower oil
- salt
Print Recipe
Pin Recipe Instructions
- Mash the garlic cloves with salt in a mortar to a pulp. If you don`t have a mortar, chop the garlic as small as possible. Mix egg white, garlic and lemon juice in a bowl with a hand blender until everything is well mixed. Now continue mixing and let the oil run in in a thin stream until the mixture solidifies. Mix a little more and add salt to taste.
- The cream goes wonderfully with grilled or roasted chicken, potatoes or fish.
- Annotation:
- I usually use between 4-6 cloves of garlic, but one or the other can taste too hot like garlic. It is possible that it does not work right away and the ingredients do not turn into a homogeneous mass! Don`t give up, however, just keep trying, it`s worth it!
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