Garlic sauce is normally used with grilled chicken, whether chicken kebabs or chicken pieces (Djaj Mashwi). If you are a garlic-lover, this sauce will go great with anything. When a Lebanese family makes grilled chicken, the garlic sauce is used both as a marinade and as a dipping sauce for the cooked chicken. The sauce that many people in the US are familiar with is the white-mayo-like garlic sauce used in chicken sandwiches or as a dollop on the side of the plate. Indeed this white sauce is the restaurant type garlic sauce and you would be hard-pressed to find it in any Lebanese home. You would however find it in Lebanese restaurants and Shawarma vendors.

This is the easiest of the two. Mash up as much garlic as you want, preferably in a mortar and pestle (or you can use a food processor), then mix it in with enough extra virgin olive oil to make a loose paste. Add lemon juice to taste and season with salt.

Restaurant (white) garlic sauce:
For this one you need to use a food processor or a blender.

½ cup peeled garlic
1 Tbsp Mayonaise (optional)
¼ - 1/3 cup Vegetable Oil
Lemon juice to taste

Process the garlic with the mayonnaise, if using (most restaurants use it but I do not like it too much) to a very fine paste. With the motor running slowly, add vegetable oil till you get the desired mayo-like consistency. Add Lemon juice and salt to taste.

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