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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
We discovered this Lebanese alioli in the Bekaa Valley during a wonderful lunch at the Massaya winery. Often served as part of a mezze, this sauce is delicious with chicken, fish or potatoes, or with fried green tomatoes. The fresher and younger the garlic, the better.
Place the cream cheese and lemon juice in a bowl with 1 tablespoon of water and whisk to a smooth paste. Mix the garlic into the cream cheese, then vigorously whisk in the 2 oils, to create an emulsion.