Lebanese Garlic Sauce

Begin by breaking down your garlic. This is the only time intensive part. I like to place the whole head of garlic on the cutting board, and press down on the base. This easily separates all of the cloves. Whack each clove with the back of your knife, and remove the skins.

Add your potatoes to a small pot of water, and bring to a boil. Cook until fork tender, roughly 15 minutes. During this time, cut up your garlic, and keep cutting, until you have made a paste. Add a bit of salt during the process to help make the paste. It takes time, but it is important that you keep using your knife to get it to a paste, almost the texture of a mashed potato.

When the potato is tender, strain, and return back to the stove, cooking on medium heat until all of the moisture is cooked out of the potato. Set aside, and let cool.

Once the potato cubes are cooled, add them to a small bowl, along with the garlic paste, and mash them together with two forks. You now want a mashed potato-looking mixture, all around. Add the mayonnaise, yogurt, lemon juice, and salt and pepper. Mix well.

Trust me, this is the real deal. A killer sauce that goes great with grilled chicken, or most grilled meats. A little bit goes a long way! Serve at room temperature with warm pita bread, basmati rice, and some great chicken, and your world will never be the same. Enjoy.