AlBaik-Style Garlic Sauce Recipe (Creamy and Easy)
Last updated: 27 September 2026.
AlBaik’s garlic sauce is the thing people miss most after a trip to Saudi Arabia. Fans put it on chicken, fries, buns and even rice. This home version is a creamy, whipped garlic sauce in the Middle Eastern style: bold, smooth, bright with lemon and thick enough to scoop. It takes about 10 minutes with a blender and keeps for several days in the fridge.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 10 min | 0 min | About 1 cup | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
What kind of sauce is it?
Across the Middle East, garlic sauce is usually an emulsion: garlic, salt and lemon are blended while oil is added very slowly, so the oil breaks into tiny droplets and the sauce turns thick and fluffy, a bit like mayonnaise but without much egg flavour. The Lebanese version is called toum. Restaurant garlic sauces in Saudi Arabia are often creamier and milder than traditional toum. AlBaik has never published its recipe, so this is our own version designed to hit that creamy, garlicky, lemony balance.
Ingredients
- 6 to 8 garlic cloves, peeled (about 30 g)
- 1/2 tsp salt
- 1 egg white or 3 tbsp mayonnaise, to make the sauce stable and creamy
- 3/4 cup (180 ml) neutral oil, such as sunflower or canola
- 2 tbsp fresh lemon juice
- 1 to 2 tbsp ice-cold water
- Optional: 1 tbsp milk powder for extra creaminess
- Optional: a pinch of sugar to round off the sharpness
Method
- Cut each garlic clove in half lengthways and remove any green shoot in the middle. The shoot makes garlic sauce bitter.
- Put the garlic and salt in a blender or food processor and blend until very finely minced. Scrape down the sides once or twice.
- Add the egg white or mayonnaise (and milk powder if using) and blend for 10 seconds.
- With the blender running, pour in the oil in a very thin, steady stream. This should take at least a minute. Going slowly is what makes the sauce thick.
- Add the lemon juice and blend again. The sauce will loosen slightly.
- Add ice-cold water a spoonful at a time, blending between each, until the sauce is as thick or as pourable as you like.
- Taste and adjust with more salt, lemon or a pinch of sugar.
- Transfer to a clean jar and chill for at least 30 minutes. The raw garlic taste mellows and the texture sets.
Why this recipe works
- Removing the green shoots and using fresh garlic prevents bitterness.
- A little egg white or mayonnaise acts as an emulsifier, so the oil and lemon stay mixed and the sauce doesn’t split easily.
- Adding oil slowly creates tiny droplets, which makes the sauce thick and fluffy.
- Cold water and chilling help the sauce set and taste smoother.
Tips for the best result
- Use fresh, firm garlic. Pre-peeled garlic that has gone soft or yellow can taste harsh.
- A neutral oil keeps the flavour clean. Strong olive oil can turn bitter when blended hard.
- If your blender jar is large, double the recipe so the blades can reach the garlic.
- For a milder sauce, blanch the garlic cloves in boiling water for 30 seconds and cool them before blending.
- Always use a clean, dry spoon to take sauce from the jar so it lasts longer.
Variations
- Spicy garlic sauce: blend in 1 green chilli or 1/2 tsp chilli flakes.
- Herb garlic sauce: add a small handful of fresh coriander or mint at the end.
- Garlic mayo: for a quick version, mix 1/2 cup mayonnaise with 2 grated garlic cloves, 1 tbsp lemon juice and salt.
- Egg-free: blend 2 tbsp plain boiled potato with the garlic before adding oil, or use vegan mayonnaise.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce is runny and oily | Oil was added too fast, so it split | Put 1 tbsp mayonnaise in a clean jar and blend the split sauce back in very slowly |
| Sauce tastes bitter | Green garlic shoots or old garlic | Remove shoots and use fresh cloves |
| Sauce is too strong | Raw garlic is very pungent at first | Chill overnight, or blanch the garlic next time |
| Sauce is too thick | Not enough liquid | Blend in cold water a teaspoon at a time |
Storage and reheating
Keep in a clean, airtight jar in the fridge for up to 5 days if made with egg white or mayonnaise, and use a clean spoon each time. Do not leave it at room temperature for long, especially in summer. Garlic sauce does not freeze well; the texture breaks when thawed.
What to serve it with
Broast chicken, crispy fries, chicken shawarma, chicken tawook, grilled vegetables or warm bread.
Ways to use garlic sauce
- With fried chicken: the classic pairing, and the reason most people make it.
- In wraps and rolls: spread inside paratha rolls, shawarma or chicken wraps.
- On fries: drizzle over hot fries with a pinch of chaat masala or paprika.
- As a marinade base: mix 2 tbsp with yoghurt and spices for grilled chicken tikka.
- On burgers: mix with mayonnaise for a quick burger sauce.
- With grilled vegetables: great with grilled aubergine, potatoes or corn.
- On a sandwich: a thin layer lifts a simple chicken or egg sandwich.
Equipment you need
A blender or small food processor is the easiest way to make a thick, stable sauce. A stick (immersion) blender in a tall, narrow jar also works well. You can make it by hand with a pestle and mortar and a whisk, the traditional way, but it takes patience: crush the garlic and salt to a smooth paste first, then whisk in the oil a few drops at a time.
Frequently asked questions
Is this the real AlBaik garlic sauce recipe?
No. AlBaik has not published its recipe. This is our own creamy garlic sauce made in a similar style.
Why is my garlic sauce bitter?
Usually the green shoots in the garlic, old garlic, or strong olive oil. Remove the shoots and use fresh cloves and a neutral oil.
Can I make it without egg?
Yes. Use mayonnaise, vegan mayonnaise, or blend a little plain boiled potato with the garlic before adding oil.
How long does homemade garlic sauce last?
Up to 5 days in the fridge in a clean, airtight jar.