Follow these steps for perfect results
russet potatoes
peeled
garlic
peeled and quartered
fresh lemon juice
freshly squeezed
salt
canola oil
Peel the potatoes and boil in water until soft.
Mash the cooked potatoes and let them cool completely.
Crush and peel the garlic cloves.
Cut the garlic cloves into quarters.
Place the raw garlic in a heavy-duty blender with salt and lemon juice.
Pour a thin layer of canola oil over the garlic mixture.
Puree the garlic, salt, and lemon juice on high speed.
Slowly and steadily pour the remaining canola oil through the blender's handle hole while blending until everything is emulsified and mixed.
Add the cooled mashed potatoes, about 2-3 tablespoons at a time, and mix well.
Continue adding and blending potato until the sauce reaches a smooth and well-mixed consistency.
Transfer the sauce to a bowl.
Chill the sauce completely in the refrigerator for at least an hour to allow the flavors to blend and the texture to thicken.
Serve chilled.
Expert advice for the best results
Use a high-powered blender for the best results.
Adjust the amount of lemon juice and salt to taste.
Make sure the potatoes are completely cooled before adding to the sauce.
Chill the sauce for at least an hour before serving to allow the flavors to meld.
For a smoother sauce, peel the potatoes before boiling.
If the sauce is too thick, add a little water or lemon juice to thin it out.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a small bowl alongside grilled chicken or vegetables.
Serve with grilled chicken
Serve with pita bread
Serve with vegetables
Complements the garlic and lemon flavors.
Discover the story behind this recipe
A staple in Lebanese cuisine, often served with grilled meats and vegetables.
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