Zankou Chicken Garlic Sauce (Copycat Recipe)
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
12 (2 tablespoon) servings
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Calories
51 kcal
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Course
Condiments
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Cuisine
Middle Eastern, Lebanese, Armenian
Zankou Chicken Garlic Sauce (Copycat Recipe)
Description
This copycat recipe for Zankou Chicken Garlic Sauce blends peeled garlic cloves with kosher salt and fresh lemon juice until smooth and white. Slowly incorporating vegetable oil emulsifies the mixture into a creamy consistency. Adding riced or food-milled cooked russet potato thickens the sauce, giving it the rich texture that distinguishes it.
Fresh, high-quality garlic without green sprouts is essential to avoid harshness, as the sauce uses a large quantity of garlic. The potato chosen is typically a starchy russet to maintain a pale color and smooth texture, although waxy potatoes can be used with slight color variation. The sauce has a tangy, pungent flavor balanced by saltiness and a velvety mouthfeel.
Commonly served with rotisserie or roasted chicken, shawarma, falafel, grilled meats, or as a sandwich spread, it also works well as a dip for fries or as a flavorful addition to rice bowls and salads. Resting the sauce refrigerated overnight mellows its taste. Adjust salt as needed depending on salt type used.
Homemade preparation offers control over ingredient freshness and seasoning level, replicating the unique garlic sauce that accompanies many Middle Eastern and Mediterranean dishes.
Ingredients
- 1 garlic peeled (about 14 large cloves or about 3 to 3 ¼ ounces after peeling, large head
- ¼ cup lemon juice fresh
- 1 ½ teaspoons kosher salt
- ½ cup vegetable oil (or other neutral flavored oil)
- russet potato processed through a potato ricer or food mill to yield about 1 cup (see notes if mashing, cooked, about 4 to 4 ¼ ounces
Instructions
- Add garlic cloves, salt, and lemon juice to the jar of a blender. Cover with the lid and puree on the highest setting. Turn off the blender and scrape down the sides.
- Open the small hole on the blender lid and cover it with a paper towel to keep it from splattering everywhere. Turn the blender back on to the highest setting and slowly pour in the oil. When you've added all the oil, turn off the blender, remove the lid and scrape down the sides again. You should have a creamy white mixture.
- Add 1 cup of riced/food milled cooked russet potato to the blender jar, and process on high. Turn off the blender, scrape down the sides once more, and process again until smooth. The mixture should be relatively thick.
- Transfer to a container, cover and refrigerate for a few hours or overnight (you can enjoy it right away if you didn’t plan ahead, but the flavor and texture will mellow a bit if you allow it to rest). Adjust the seasoning with more salt if needed.
Notes
- If you do not have a potato ricer or food mill, you can mash the cooked potato, but note that mashed potato is denser; measure approximately 10 tablespoons to equal the riced cup by weight.
- Use freshest garlic possible without green sprouts to avoid sharp, harsh flavors in the sauce.
- Russet potatoes are recommended for optimal texture and color; waxy potatoes can be used but will make the sauce more yellowish.
- The sauce pairs well with rotisserie chicken, shawarma, falafel, grilled meats, sandwiches, fries, and as a salad dressing base.
- Using kosher salt is ideal; if substituting table salt, reduce the amount since it is saltier.
- Letting the sauce rest in the refrigerator for several hours or overnight mellows flavors and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(2 tablespoon) servings
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 51kcal | 3% |
| Carbohydrates | 5g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 143mg | 6% |
| Potassium | 85mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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