Zankou Chicken Garlic Sauce Recipe
The Zankou Chicken garlic sauce is a Middle Eastern condiment comprising of only a handful- garlic, oil, lemon juice and breadcrumbs emulsified with potatoes. This condiment, famous for the intense garlic zing and luscious mouth feel, can double up as a dip for grilled chicken, shawarma, falafel or just pure crunchy fresh veggies. This sauce is very simple to create at home and adds that zing to anything it sizzles for; it comes distinctly with mouthwatering offerings of garlic. Ideal for garlic lovers!
Ingredients
Here’s what you’ll need to whip up this garlic sauce:
- 4 large russet potatoes peeled and boiled until tender
- 10 fresh garlic cloves peeled
- 1/2 cup fresh lemon juice about 2 large lemons
- 1 teaspoon salt
- 1 cup canola oil
- 1/4 cup room-temperature water
Instructions
Step 1: Prepare Your Base
- Boil the peeled russet potatoes until they’re fork-tender, about 10-12 minutes. Once done, drain and allow them to cool slightly.
Step 2: Blend the Garlic
- Add the peeled garlic cloves and salt to a food processor. Pulse until the garlic is finely minced and forms a paste.
Step 3: Emulsify the Mixture
- With the processor running, slowly drizzle in the canola oil and lemon juice, alternating between the two. This step ensures the sauce emulsifies, giving it that creamy texture.
Step 4: Add Potatoes and Water
- Gradually add the cooked potatoes to the mixture, blending continuously. Add the water in small increments to reach your desired consistency. You’re aiming for a smooth, spreadable texture.
Step 5: Taste and Adjust
- Give the sauce a taste. Need more tang? Add a splash of lemon juice. Craving more salt? Sprinkle in a pinch.
- And that’s it! Your homemade Zankou Chicken Garlic Sauce is ready to be devoured.
Notes
- Garlic Selection: Use fresh, firm garlic cloves for the best flavor. Avoid pre-minced or older garlic, as it can taste bitter.
- Oil Choice: Neutral oils like sunflower, canola, or grapeseed are ideal to avoid overpowering the garlic flavor. Olive oil can be used but may add a stronger taste.
- Texture: To achieve the signature creamy texture, blend the ingredients slowly to emulsify properly. Adding the oil gradually is key.
- Alternative Thickener: Traditional recipes use emulsified breadcrumbs or cooked potatoes. Potatoes create a silkier texture, while breadcrumbs result in a slightly thicker consistency.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors may intensify over time.
- Serving Tip: Let the sauce sit at room temperature for 10-15 minutes before serving to bring out its full flavor.
- Customization: Adjust the lemon juice and garlic to your taste. Add salt gradually to balance the flavors.