Cava Inspired White Garlic Sauce Recipe (For Shawarma and More!)
If you're wondering how to make the creamy white garlic sauce recipe that's served over cava bowls, chicken shawarma, some shish tawook pita bread wraps, then look no further! Inspired by Cava's Creamy Garlic Sauce and Traditional Lebanese Toum sauce, this white sauce is much looser for the perfect drizzle.
Equipment
Ingredients
- ½ cup garlic cloves ends trimmed and green parts removed
- ¼ cup lemon juice (about 1.5 large lemons)
- 1 teaspoon kosher salt
- 3 tablespoon aquafaba (the liquid from a can of chickpeas)
- ¾ cup canola oil
Instructions
- Add garlic cloves to a wide mouth jar big enough for an immersion blender or to the bowl of a food processor.
- Add the kosher salt, fresh lemon juice and the aquafaba.
- Using an immersion blender or food processor, blend this mixture until smooth and fluffy. If you're using a food processor, be sure to scrape the sides of the bowl down to incorporate all of the fresh garlic back into the sauce.
- Once the mixture is smooth and creamy, slowly drizzle in a thin stream of canola oil. Working in small batches, about one tablespoon at a time, you'll continue to add the oil until the sauce thickens and emulsifies - turning bright white. It takes some time so be patient.
- You'll know the sauce is ready when it's bright white with a glossy finish. If it's too thick, you can stir in another tablespoon of water or aquafaba.
- If you're not enjoying it right away, you can store it in a jar or another airtight container and keep it in the fridge.
Video
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