This Lemon Roasted Garlic Sauce is so simple with only two ingredients. I made it to add depth to an upcoming vegan ‘chicken’ shwarma recipe but it’s really fantastic for all sorts of dishes. Add a bit of salt and this creamy oil-free sauce is super tasty for making garlic bread/toast, mixed into pasta or added into pizza sauce too!

Video Tutorial for Lemon Roasted Garlic Sauce

 
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Printable recipe for Lemon Roasted Garlic Sauce

Lemon Roasted Garlic Sauce
Lemon Roasted Garlic Sauce is awesome to have on hand for making garlic bread or toast, mixed into pasta, or added to pizza sauce. Use it in my vegan shwarma recipe (coming soon!) for added depth in place of fresh garlic. With only two ingredients, it's super simple to make.
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Prep Time
5 min
Cook Time
1 hr 10 min
Prep Time
5 min
Cook Time
1 hr 10 min
Ingredients
  1. 3 bulbs garlic
  2. juice from one large lemon (about 1/4 cup or 60ml)
Instructions
  1. Wrap garlic in parchment paper and bake @ 400°F (205°C) for 40 minutes. Turn off heat and let garlic sit for another half hour. You should have about 100ml (almost 1/2 cup) of roasted garlic.
  2. Blend roasted garlic with lemon juice until smooth.
  3. Add salt to taste if desired.
Mary's Test Kitchen http://www.marystestkitchen.com/
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Showing 10 comments
  • jill
    Reply

    Now I can make garlic toast!Is it 3-bulbs or is 3-whole heads of garlic? Thanks!

    • Mary
      Reply

      Bulbs are the same as heads of garlic. Each separated piece is called a clove of garlic Enjoy! 🙂

  • Erika
    Reply

    I liked. Can i make it on stove? if i smash the garlic with a little salt than put on stove , Do you think it works ?

    Tks

  • Dave
    Reply

    Roasting unpeeled cloves in a skillet over medium heat, the way Mexican cooks do, is much quicker and cooler in the summer. A 10-12 ” pan should do it, and only takes about 10 minutes.
    Thanks for another great recipe Mary.

    • Mary
      Reply

      Thanks for the tip! I’ll give it a try. May I ask, are they dry roasted or is oil involved?

      • Dave
        Reply

        Dry roasted skins left on to protect the cloves. A dark black spot is a good indication that side is done. They will be as soft as oven roasted when finished. I usually pick one up with a wooden spoon and squish it. I have all-so learned not to leave the kitchen after five minutes. Use a cover to speed things up.

        • Mary
          Reply

          That’s brilliant. Thanks for your tips. I will try this soon! 🙂

  • Freya
    Reply

    Lovely! How long does it keep? I assume you store it in the fridge? Can you freeze it?
    (Sorry, a lot of questions)

    • Mary
      Reply

      Thanks for your question, Freya. Yes! Store it in the fridge for up to 3 days. I’ve stored it for longer (about a week) but for anything this liquidy, without strong preservatives (more acid or more salt), I don’t like to recommend anyone taking chances. You can freeze it too 🙂
      Cheers,
      Mary

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  • […] add garlic, lemon, and spices. I really like using my Lemon Roasted Garlic Sauce for this as it adds an extra dimension to the flavours but you can also just use fresh garlic and […]

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