This White Shawarma Sauce is the go-to sauce for Shawarmas, adding a beautiful flavor for your Shawarmas. This recipe is not your typical yogurt or mayo-based sauce. Although you could add a bit of either, if you wanted to. It's not your Garlicky Lebanese Toum sauce, either. Instead, this shawarma sauce is a cream-based mayo. It's not like your classic or typical homemade mayo with eggs. Instead, it is an emulsification of cream, lemon juice, garlic, tahini, salt & pepper with spices, and lastly, oil that is blended up thick and creamy. Covered and refrigerated, or emptied into a squeeze bottle to refrigerate until needed. When ready for the Shawarmas, it's mixed again or shaken, then drizzled over the Shawarma to kick it up a notch.
Servings: 1
Ingredients
- 2-3 Cloves Garlic - or more
- 1 Tbl Tahini - can exchange with 1 tsp sesame oil or more
- 1 Tbl Lemon Juice
- 1/2 tsp Onion Powder, Garlic Powder, Parsley, Sea Salt & Black Pepper - each
- 2 1/2 Tbl 18% Cream & Water - each
- 3/4 C Sunflower Oil - or other neutral oils
Instructions
- Jar Shawarma Sauce: Add all the ingredients to a glass jar, with the oil being added last. Place the immersion blender in and press it to the bottom. Purée until thickened, and then move it up and down for good measure.
- Storage: Cover and refrigerate until ready to use. Optionally, empty into a squeeze bottle so that the sauce can be drizzled over the Shawarmas. Mix before using.
Notes
Dairy: You can use anywhere from 1/4 cup to 1/2 cup of dairy. In the recipe above I use half 18% cream and water to get about 9% cream. You can also opt to just use 1/3 cup of 10% cream or other less fatty creams or even 1/3 cup of 3.25% milk. But don't go lower than 3.25% milk. The more fat in the dairy, the thicker the sauce is. Water can always be added to thin out the consistency. Adjust to your preference.