• 2-4 cups of  vegetable oil
• 1 cup of fresh garlic gloves-peeled
• 1/2 cup lemon juice
• 2 boiled eggs  ” egg whites only”
• 2 tsp of salt-as desired

PREPARATION:

• In a food processor pulse garlic, egg whites and salt until roughly chopped. Scarping the sides a few times.
• Leave processor on and slowly poor in the vegetable oil ½ cup at a time with a very thin stream“this step is important as you do not want the garlic sauce to separate on you”.
• After each ½ cup of oil add 1 tbsp of lemon juice while the processor is still running. Repeat this until all oil and lemon juice is used. Your shoukd be left with a creamy and light spread. (using only 2 cups of the oil gives you a mayo like spread and the more you you add the thinner the sauce, still use all the lemon juice).
• Remove and serve with hot meats such as tawouk, Shawarma’s and makes a great spread on sandwiches and burgers for the garlic lovers.
• Store remaining in refrigerator in an air tight container for up 2 weeks.