Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it's just the ticket. | 2. Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don't break the sauce!). | 3. You are creating an emulsion, like mayonnaise. At first it will look runny, but keep dripping the oil in gradually, and it will begin to thicken when about 1/3 - 1/2 cup is blended. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it will separate into plain oil & puree'd garlic, not an emulsion. | 4. If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce). Conversely, thicken it by adding more oil -- I have scared myself w/ an emulsion that was very fluid till I realized I had added too much lemon juice. So, more garlic, more oil, more blending and voila, problem solved. | 5. I like to keep this quite stiff as I use it like mayo, but it's harder to blend that way: it gets so thick you have to use a spatula to knock down the top so it will keep blending. | 6. When most of the oil is emulsified, salt to taste. | 7. I have seen Americanized versions of this sauce calling for everything from yogurt to mashed potatoes(!) You not need a dairy product in this. Or potatoes, lol! | 8. Made this way, this will keep a long time, like mayo (the egg is optional). If it's too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	cup		1927.12	0.0	0.0	218.0
garlic	1			4.47	0.9918	0.1908	0.015
egg white	1			17.16	0.2409	3.597	0.0561
lemon juice	1/8	cup		6.71	2.1045	0.1067	0.0732
lemon juice	1	tablespoon		6.71	2.1045	0.1067	0.0732
water				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.