Middle Eastern Garlic Sauce


  • 3 small russet potatoes, peeled
  • 1 head garlic, peeled and crushed
  • 1 1/2 teaspoons salt
  • 1/3 cup lemon juice
  • 1/2 cup canola oil


Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.

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Put garlic, salt, and lemon juice in a blender or food processor; pour in enough olive oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining olive oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.