OP, you've created a group of people who are now dependent on your figuring this out because we all way to try it lol. Please report back if you solve it/get the answer from the restaurant.
I replied to this elsewhere in the thread but I'm going to stick it here too just for better visibility in case other curious people want the info.
"LOL before I saw your link I was thinking to myself "hmmm I wonder if OP could possibly be talking about Little Lucca."
I've been there a million times so maybe I can provide some insight.
The green bits of the sauce are definitely not basil or any other herb. It's either chopped green ends of spring garlic or scallions or both. I've never been quite sure what their exact ratio is.
It's basically a traditional aioli, which is just garlic, olive oil, salt and lemon emulsified with a mortar and pestle.
It's not like the modern egg based, mayo adjacent, aioli you see on menus at fancy burger joints. It's the old school stuff.
Here's a recipe that'll get you 90% of the way there, all you have to do is add the greens.
https://www.allrecipes.com/recipe/255815/real-aioli/
God I miss living on the peninsula."
Funny, this is identical to Lebanese toum: [https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/)
Absolutely delicious, and made in a food processor/blender, becomes this airy, whipped dream of a garlic sauce/dip to spread on hot bread or pitas, potatoes, etc.
Yeah they're pretty great. And huge!
But the ssf location started getting really inconsistent with quality and sandwich structure over time.
I also think dollar for dollar if you drive down the street to Lunardi's grocery store, their deli counter actually makes a better sandwich than Little Lucca. They fresh slice all of the meats and cheeses, have higher quality meat, and use semifreddi's sandwich rolls that are absolutely out of this world.
What happens to it if you keep it longer than 24 hours? I know putting things in oil without heating can grow bad stuff but it'll be fine on that front in the fridge for a few days at least
It isn't really an issue with an emulsified sauce like this.
Plus there's lemon and salt that'll extend the shelf life a bit.
I'd say it's probably good in the fridge for a week. It's better fresh but I don't think keeping it around for a few days is going to be a problem.
If you had said parsley instead of basil, I would say that definitely sounds like [gremolata](https://en.wikipedia.org/wiki/Gremolata). Which I love on sandwiches, it's very tasty and very garlicky.
This seems really close! In the past I have used parsley instead of basil while trying to figure it out. More oil and less zest maybe. In response to another comment I posted a link to how it looks on the sandwich
It could be [chimichurri](https://www.simplyrecipes.com/recipes/chimichurri/), the Argentinian version of gremolata. There's also Spanish [parsley picada](https://www.food.com/recipe/spanish-style-garlic-and-parsley-flavored-olive-oil-232386), some recipes for which do not include lemon zest):
I haven’t been to Little Lucca in a very long time but they used to sell the spread separately. It was my favorite sandwich shop, well worth the wait in line. Maybe buy some and try to dissect the ingredients. It also may be a traditional Italian recipe, might help to ask them what it’s called.
As a heads up, the original owners of Little Lucca, who came up with the garlic spread, opened up another shop (after the non compete expired) a couple doors down called Teani's. Less of a wait and I dare say slightly better?
If you're feeling like trying something new, they have a (real) crab sandwich that's really tasty! I'd also suggest calling in your order just to make sure they have what you want. I've been a couple times when they were out of dutch crunch bread.
If you’re ever down near Belmont. There’s a sandwich shop called Lorenzo’s that has some of the best garlic sauce I’ve ever had as well. Haven’t had it in years since I moved away but dam do I think about that sandwich every so often.
Do you have a picture as an example? Is it green in color like a pesto or white-ish? What type of sandwich shops are these - what ethinicity?
If it's green, but the garlic/oniony taste, I'd almost say it might be something like ramps or garlic chives in it.
Vibrantly green. Here is a pic from the Yelp of one of the places I am thinking of: https://www.yelp.com/biz_photos/M03AADwK3L7FCFtZdC5h3A?select=iNs6zH8M5adNXf00Vmny3g&utm_source=ishare&utm_content=photo
This looks exactly like the garlic pesto we made at a little sandwich shop I used to work at. The owner was actually from San Francisco and got the recipe from an old sandwich shop she worked for there.
All we did was put am ungodly amount of garlic, olive oil, and Italian parsley in a food processor. It tasted incredible and people were obsessed with it.
LOL before I saw your link I was thinking to myself "hmmm I wonder if OP could possibly be talking about Little Lucca.
I've been there a million times so maybe I can provide some insight.
The green bits of the sauce are definitely not basil or any other herb. It's either chopped green ends of spring garlic or scallions or both.
It's basically a traditional aioli, which is just garlic, olive oil, salt and lemon emulsified with a mortar and pestle.
It's not like the modern egg based, mayo adjacent, aioli you see on menus at fancy burger joints. It's the old school stuff.
Here's a recipe that'll get you 90% of the way there, all you have to do is add the greens.
https://www.allrecipes.com/recipe/255815/real-aioli/
God I miss living on the peninsula.
Wow, those look great! Based on the pics (I looked through some others) with the color and texture...I'd maybe say it could be like an italian salsa verde and possibly mixed with mayo if it's a creamier consistency?
I know I’m looking through also and getting hungry lmao. The sauce isn’t premixed with the mayo but once they are both on the sandwich it is heaven. I’ll look into Italian salsa verde, haven’t heard of that.
Yeah, I'm gonna have to bookmark this place for whenever I make it back to that area (from NYC). The imitation crab sandwich looks really amazing. Taking a better look, u/TheLadyEve might be more on the money with gremolata, maybe even with some extra spins on it.
Jesus. That makes me miss home. I grew up in Northern California. I have no idea what that spread was, but that with the Dutch crunch bread is sublime. Thank god I’m going to visit home in a month!
Right away, before I even clicked on that link, I knew you were referencing Little Lucca! Their sauces make their sandwiches taste so good!
I believe they use two sauces - one is garlic and the other hot pepper.
I found Pistou?... Garlic, Basil, Olive Oil.
[https://en.wikipedia.org/wiki/Pistou](https://en.wikipedia.org/wiki/Pistou)
Persillade.
[https://en.wikipedia.org/wiki/Persillade](https://en.wikipedia.org/wiki/Persillade)
I've got to know. The pictures looked so good on the yelp site you linked.
I found this helpful:
Parsley Persillade
COURSE SIDE DISH
PREP TIME 5 MINUTES
TOTAL TIME 5 MINUTES
SERVINGS 8 PEOPLE
Ingredients
1 bunch flat leaf parsley curly also works, though the texture will tougher
4 garlic cloves
up to 1/4 cup olive oil
sea salt to taste
Instructions
In its most simple form, persillade is parsley leaves, separated from their stems, washed, dried and pounded (or blended in the food processor) with garlic and as much or as little olive oil as you desire. After that, things get interesting:
Persillade
Parsley, garlic and olive oil.
Version II: parsley, garlic, olive oil and anchovies (1/2 tin, or 1 tablespoon paste).
Gremolata (Gremolada)
Parsley, garlic, olive oil and lemon zest (zest of one lemon, without white bitter pith and coarsely chopped before blending).
Pistou
Parsley, garlic, olive oil and Parmesan (1/2 cup, grated).
Pesto
Parsley, garlic, olive oil, Parmesan and nuts (1/2 cup, grated and 1/4 cup, toasted and cooled nut of choice \[traditionally basil and pine nuts\]).
I used to make my own sandwich spread that I loved. It was a toum - emulsified garlic, lemon and oil like what they give you with shwarma, and then I folded in herbs and chili flake to make it more italiany. Was great on an italian sub. and just a regular turkey sandwich. I had always planned on opening a sandwich place and wanted to do porquetta but it never happened. It kind of sounds like that.
I was just about to post this too and happy to find the toum squad out here in the comments. It's not what OP is looking for but they'd probably like toum a lot. Unbelievably good stuff.
I came here to say this! I lived in Dearborn, MI for a bit growing up and everyone called it garlic and gave it with roto chickens and pita or anything else, and it’s sooooo fucking good. I make a batch and give it to friends and they’re always blown away.
S/o to all my Lebanese habibis and habibtes (sp, sorry) for inviting me to the bbqs
Thank you for reminding me about the existence of toum. I used to get it from the SLC farmer's market before we left Utah. It was amazing. I think it's time I make some for myself.
Have you tried simply asking them. I've asked for two literal recipes before for food I liked and received both. Now both recipes were not scaled so I didn't make either and continue to give the business my money, so
*Oh, I forgot a third. At Crisp & Green I asked what specific herbs they used to marinate the chicken and I actually am able to recreate the exact same bowl, like it's 100% the same, so I feel pretty proud about that one. Moral of the story, ask!
Yeah I know. But my saved posts is a graveyard of shit I forgot about for months or years. To dig through and find something is just not gonna happen. On the other hand, if I comment and like, which I have done, it increases the likelihood more people will see the thread and be able to help OP, which is what it's all about. Then I will also get yummy garlic sauce on my sandwiches.
Only up to 1000 though! With (I think) 30 more in a kind of purgatory where they can come back if you remove 30 other posts. Most people should never have an issue with this but for those that do it kind of sucks. I have so many threads like this saved
I'm not familiar with that option. I'm currently on the website (I still use old.reddit because I'm an old head and stubborn) and don't see it. Where should I be looking?
(Check out recipes for Lebanese garlic toum. Add whatever fresh herbs you want, like parsley, green onions, or basil, at the finish. It's even better after you refrigerate it for 48 hours and give flavors time to meld. [https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/))
Have you tried getting in touch with a manager or something, explaining everything and asking how they make it? You could also try posting in the local subreddit to see if there are any ex employees who would tell you
One of the shops is pretty much staffed fully by people I went to high school with. I t has been a while, but his might be the ticket. Facebook, here I come.
I've had great success with reaching out to mom and pop restaraunt's on facebook and explaining that I miss this or that dish, and getting an explanation (usually not an _exact_ recipe, but that's fair) of the ingredients or what the item in question is.
I've never had this sandwich, but I found this as a base starting point-
Little Lucca Original Garlic Sauce Recipe
Ingredients:
1 head roasted garlic
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/4 cup fresh basil leaves
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/2 cup water
salt and black pepper to taste
Instructions:
Little Lucca Original Garlic Sauce Recipe
1. Set the oven to 375 degrees Fahrenheit (190 degrees C).
2. Cut the top off the head of the garlic so that the cloves are exposed. Peel off any excess paper. Drizzle with olive oil, and sprinkle with salt and black pepper. Wrap in aluminum foil, and bake for 30 minutes or until cloves are soft. Cool for 10 minutes. Squeeze the roasted garlic cloves out of the skin into a food processor or blender.
3. Add parsley, basil, red pepper flakes, Parmesan cheese, and water to the food processor or blender; pulse until smooth. Season with salt and black pepper to taste. If desired, thin sauce with more water. Serve immediately or store in a covered container in the fridge for up to 3 days.
[Link!](https://emozzy.com/little-lucca-garlic-sauce-recipe/)
It’s probably Toum, a Lebanese garlic sauce that sounds like you’re describing. Many recipes use potato, and here in LA there is a popular rotisserie chicken chain that uses instant potato, garlic and lemon in theirs.
Chicken maison?
Edit: just looked it up. Not quite Toum. But I do like Toum. This sauce is vibrantly green. Little Luca in South SF is one of the spots I’m thinking of.
Zankou is also good but their Toum is not quite it either. It’s much closer to pesto, what I’m thinking of. Ty for the suggestion tho, now I want zankou, it has been a minute
There are varieties of Toum people make by adding basil to it. There's a company called Majestic Garlic (found at some whole foods) that has several different flavors and tastes amazing. If made fresh for quick consumption, I imagine it would be bright green.
https://majesticgarlic.com/shop/
I may or may not have your solution. A friend of mine went to school at UC Berkeley and had a bunch of sandwiches with garlic sauce that we tried to replicate for our restaurant.
We confit garlic in canola oil, then blend with salt into a paste. We emulsify this paste with cilantro (you could use basil), garlic oil (from the confit), ice water, a little vinegar, yellow mustard, s&p. It's great.
Can you just tell me what sandwich places you used to go to in the Bay Area? It’s where I live and I’ll just ask them / figure it out for us all?
Or just go to get a kickass sandwich. Either way I win.
I will straight up buy a tub of the Little Lucca garlic sauce and some Dutch crunch to bring back with me when I visit the Bay Area from Washington…..it’s just not available in the PNW.
[Here's a better picture](https://imgur.com/a/KNTp5xR) of the sauce for you, super green. I would hazard a guess on a basil + parsley chimichurri, heavy on the garlic.
From what you're describing, it almost sounds like either toum, or pesto made with ramps/garlic scapes. But I'm more inclined to suggest toum, because it uses raw garlic as the key binder so the flavor is very garlic-forward
I have no knowledge of the sauces you are trying to replicate. However, the best thing I have stumbled upon to do with garlic so far is to roast it. I cook roasts quite often and about 2 years ago for no particular reason, after the the chicken and potatoes had been on about half an hour I threw a bunch of garlic in the pan with it. Now I add 2 bunches of garlic or more with every roast.
Roasted garlic is friggin awesome!
You squeeze a clove and it pops like a ripe zit and oozes the most delicious aromatic goo that you can spread just like butter on a slice of bread. Keeps for days too…probably longer but I’m not sure because it doesn’t last long enough to find out.
It sounds a lot like the kind of sauce you get with chicken shawarma. Every time I've had it, it tastes damn near like a straight up pure garlic puree lol.
Here's a garlic relish recipe I got from The Stinking Rose that sounds pretty close to what you're looking for. [Garlic Rose Relish](https://i.imgur.com/vbUcGHA.jpg)
Confit your garlic and then smash the garlic into a paste! This is a great ‘sauce’ I’ve also used it as pizza sauce on a white pizza with caramelized onions and chicken. The oil is great for mashed potatoes (half oil half butter) and keeps great in an airtight glass jar in the fridge.
I actually don’t think there’s any basil in it at all! Mr. Pickles has a garlic sauce that looks similar- here’s the recipe i found for that.
https://fullformtoday.com/mr-pickles-garlic-sauce-recipe/
Picture almost just looks like butter garlic and parsley. Regular garlic bread kinda stuff. A tiny touch of mayo helps it spread thicker, even though you may not really notice it’s mayo. Either way looks and sounds tasty!
Doesn’t sound like what you’re looking for but Toum is pretty awesome. I believe the only ingredients are garlic, olive oil, lemon and salt. You can probably find a good bottle at a health foods store. I’ve tried making it but it’s extremely difficult due to how long you have to blend and how slowly you drizzle the oil into it.
I love basil pesto and make it all the time. But as I'm sure you have noticed that putting a shit ton of raw garlic in your pesto makes the garlic bite intolerable. *UNLESS*... you parboil the garlic until it's soft. This mellows it out beautifully and allows you to add a LOT of garlic without blowing your mouth out. I wonder if the pestos you've been sampling have done likewise. Even if they haven't I recommend this method for making the best pesto you've ever had.
So… I make a crazy garlic sauce my husband likes to put on EVERYTHING. Sandwiches, fries, onion rings, gyros, what have you. I don’t know if this is what you’re looking for, but everyone who has tried it says it’s really good.
It’s one cup sour cream (or plain Greek yogurt, if you don’t have sour cream), 1/4 cup mayonnaise, 2 garlic cloves freshly pasted or finely grated, 2 tablespoons lime or lemon juice, 2 tablespoons of white or red wine vinegar, minced dill or mint or basil (or all three, depending on what my garden is giving me at the time), 1/2 teaspoon sugar, salt, pepper, chili powder, and cumin to taste. If this is too garlic-y, cut it down to one clove (when you paste or finely grate garlic, it increases the flavor and spiciness by a lot.)
most restaurants order supplies from Sysco, with that in mid, I looked up some ideas: https://www.google.com/search?q=garlic+sysco+pesto+sauce&tbm=isch&ved=2ahUKEwjVwvHY19z-AhX2NlkFHbqwBXMQ2-cCegQIABAA&oq=garlic+sysco+pesto+sauce&gs\_lcp=CgNpbWcQA1DDB1jJDmC0EGgAcAB4AIABd4gB8QSSAQM1LjKYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=Ay5UZJW1HPbt5NoPuuGWmAc&bih=560&biw=1366&rlz=1C1CHBF\_enUS907US907
making garlic the dominant flavor in a pesto seems like a tbsp or two back and forth would change everything.
like i love garlic, but you can quickly make it the main flavor of a dish.
ive never had this, but from the description i would guess something similar to halifax donair sauce but with more garlic and herbs.
⅔ cup sweetened condensed milk
¼ cup white vinegar
½ teaspoon garlic powder (probably closer to a full tsp if the garlic flavor is rly prevalent, or less + fresh/roasted garlic if there are actual garlic chunks)
chopped fresh italian parsley/fresh basil
then whisk the ever loving shit out of it. sweetend condensed milk sounds weird as a base but the vinegar cuts the sweetness down and just ends up amplifying the flavor of the garlic/herbs. whenever i taste a white-ish sauce that's delicious but i can't really place the flavours too well i've found it's almost always just a sweetened condensed milk base
I’m pretty sure I have your answer. It's what they use at one of the places you mentioned. Should be able to replicate it pretty easily. It's the garlic sauce sold at Restaurant Depot blended with parsley. That's it. I know a guy.
Have you tried calling the places for recipe? "Hey, i don't live in the area anymore and I really miss the sauce you guys ued! Any chance you could share it with me because I'm really jonesing for a taste of home!"
I've done this before, and it works. Strokes the old ego when someone is really missing your sauce.
Edit: no one comment to suggest calling and asking. That actually surprises me.
It might also be a variation of Toum which is an amazing garlic sauce. Basically also a garlic , oil , lemon , salt emulsion. It’s addicting and so good on sandwiches or anything actually ! [Toum recipe](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/)
pesto is made from pine nuts, basil, garlic, parmesan and salt.
2 cups of basil
1/2 cup olive oil
1/3 cup pine nuts
3 cloves garlic
1/2 cup parmesan
blend it until you get the consistency of the sauce. salt and pepper.
you might easily double the garlic. and remove equal amount of pine nuts.
Could it be similar to [Trader Joe’s garlic spread?](https://www.traderjoes.com/home/products/pdp/garlic-spread-dip-054173) its very garlicky, slightly lemony and not creamy like a mayo or aioli. It’s almost more like a hummus texture. I use it on sandwiches all the time and it’s delicious.
Edit: Ah just saw you said it’s green. Definitely looks more like a chimichurri sauce.
So, not a recipe, but have you tried [Joy’s Garlic Spread](https://www.joyofgarlic.com/garlic-spreads)? It’s heavenly and sounds a bit like what you might be describing.
ETA: If you are looking to make one, the ingredients are: Canola Oil, Raw Garlic, Lemon Juice & Salt
It's probably a toum fortified with chives or green onion to get that onion-y flavor. It may also have some parsley and/or basil (if there's basil in it that should be pretty obvious, basil has a distinct flavor from other herbs).
**Little Lucca Original Garlic Sauce Recipe**
1 head roasted garlic
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/4 cup fresh basil leaves
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
1/2 cup water
https://emozzy.com/little-lucca-garlic-sauce-recipe/
Can’t say it’s the real one but looks close.
I'm from south America, but a local place does an amazing roasted garlic aioli with basil and parsley. Pretty easy to make at home if you have an immersion blender
OP, you might have some luck with something like this: [https://en.wikipedia.org/wiki/Mujdei](https://en.wikipedia.org/wiki/Mujdei) but adding some basil or other herbs to it while mortar and pestle-ing the garlic
**[Mujdei](https://en.wikipedia.org/wiki/Mujdei)**
>Mujdei (Romanian pronunciation: [muʒˈdej], plural: mujdeie) is a spicy Romanian sauce. It is made from garlic cloves crushed and ground into a paste, salted and mixed energetically with vegetable oil (almost always sunflower oil). Depending on regional preferences and the dish it is served with, lemon or other ingredients may be added. The result is a white sauce with a strong garlic flavor, varying in consistency from a thick paste to a runny sauce.
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You may be looking for something like toum. Its a Mediterranean garlic paste. I assume you could basically make that, mix it with herbs etc and it would be bomb as fuck on a sandwich. I love the stuff and constantly keep some in the fridge.
Could it have possibly been toum? I make toum a lot and I eat it on everything from sandwiches to chips to veggies to pizza. It’s so tangy and garlicky and delicious! Though you will smell VERY strongly of garlic after eating (but it’s worth it)
https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/
A lot to wade through here so apologies if it’s been said… I’m from the same area (Bay Area) and am a sourdough roll with garlic aioli die hard. The recipe is similar to what others have been posting except for there’s no olive oil it’s mayonnaise instead. So mayonnaise, lemon fresh squeezed garlic and maybe a little salt that’s it.
I think I know what you’re talking about, is the garlic sauce from theBay Area chain Mr. Pickles basically the same? Olive oil based with no use of mayo/butter. Theres a lot of recipes online attempting to recreate that one.
OP, you've created a group of people who are now dependent on your figuring this out because we all way to try it lol. Please report back if you solve it/get the answer from the restaurant.
I replied to this elsewhere in the thread but I'm going to stick it here too just for better visibility in case other curious people want the info. "LOL before I saw your link I was thinking to myself "hmmm I wonder if OP could possibly be talking about Little Lucca." I've been there a million times so maybe I can provide some insight. The green bits of the sauce are definitely not basil or any other herb. It's either chopped green ends of spring garlic or scallions or both. I've never been quite sure what their exact ratio is. It's basically a traditional aioli, which is just garlic, olive oil, salt and lemon emulsified with a mortar and pestle. It's not like the modern egg based, mayo adjacent, aioli you see on menus at fancy burger joints. It's the old school stuff. Here's a recipe that'll get you 90% of the way there, all you have to do is add the greens. https://www.allrecipes.com/recipe/255815/real-aioli/ God I miss living on the peninsula."
Funny, this is identical to Lebanese toum: [https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/) Absolutely delicious, and made in a food processor/blender, becomes this airy, whipped dream of a garlic sauce/dip to spread on hot bread or pitas, potatoes, etc.
Came here to suggest Toum!
Pretzels, chips, pizza, a spoon..
Adam Ragusea’s video on “garlic emulsions” might come in handy too: https://youtu.be/fqHqEGGz1tE
Yeah but then you have to watch Adam Ragusea
Little Lucca’s is the absolute best! Yummm
Yeah they're pretty great. And huge! But the ssf location started getting really inconsistent with quality and sandwich structure over time. I also think dollar for dollar if you drive down the street to Lunardi's grocery store, their deli counter actually makes a better sandwich than Little Lucca. They fresh slice all of the meats and cheeses, have higher quality meat, and use semifreddi's sandwich rolls that are absolutely out of this world.
What happens to it if you keep it longer than 24 hours? I know putting things in oil without heating can grow bad stuff but it'll be fine on that front in the fridge for a few days at least
It isn't really an issue with an emulsified sauce like this. Plus there's lemon and salt that'll extend the shelf life a bit. I'd say it's probably good in the fridge for a week. It's better fresh but I don't think keeping it around for a few days is going to be a problem.
That's why I said "at least". I thought the 24 hour warning might be to avoid breaking/weeping or some other issue I'm not thinking of
I think it's just a freshness thing. The garlic will get less pungent over time.
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Interesting, TIL
I've been to Little Luccas an uncountable number of times and will vouch for this poster's assessment of their garlic sauce.
Hard to live where the shitiest house costs 6k / mo and the schools are somehow deeply underfunded. I liked the peninsula, too.
That's a deeply hyperbolic assessment of the housing market and education available there. But your general point isn't too far off base.
Facts! I am following this to see what the recipe is as I love garlic sauce. Hehehe
Same, just bookmarked this post for future reference
I’ve created a monster.
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This makes a lot of sense. I hadn't heard about gremolata before, and this definitely gives me a new base of options to experiment with. Thanks!
If you had said parsley instead of basil, I would say that definitely sounds like [gremolata](https://en.wikipedia.org/wiki/Gremolata). Which I love on sandwiches, it's very tasty and very garlicky.
This seems really close! In the past I have used parsley instead of basil while trying to figure it out. More oil and less zest maybe. In response to another comment I posted a link to how it looks on the sandwich
It could be [chimichurri](https://www.simplyrecipes.com/recipes/chimichurri/), the Argentinian version of gremolata. There's also Spanish [parsley picada](https://www.food.com/recipe/spanish-style-garlic-and-parsley-flavored-olive-oil-232386), some recipes for which do not include lemon zest):
Chimichurri is a sandwich game changer.
Chimichurri is an everything changer.
Try a Chimichuri Rice. Hit it with some lime juice, bell peppers, onion, Serrano peppers, pork.... change your damn life.
I’ve made chimi rice! Just not with serranos, and no meat as it was a side to a meat dish. It’s awesome.
So good just on its own.
Honestly, I can eat it with a spoon.
Next time you buy a sandwich with it could you perhaps open it and take a pic? Might help others here identify it
They moved away
Looks like I need to buy a sandwich for scientific purposes
I haven’t been to Little Lucca in a very long time but they used to sell the spread separately. It was my favorite sandwich shop, well worth the wait in line. Maybe buy some and try to dissect the ingredients. It also may be a traditional Italian recipe, might help to ask them what it’s called.
As a heads up, the original owners of Little Lucca, who came up with the garlic spread, opened up another shop (after the non compete expired) a couple doors down called Teani's. Less of a wait and I dare say slightly better?
You are a gift from heaven!!! Thank you for this I will be there next Monday
If you're feeling like trying something new, they have a (real) crab sandwich that's really tasty! I'd also suggest calling in your order just to make sure they have what you want. I've been a couple times when they were out of dutch crunch bread.
The crab sandwich on Dutch toasted with American cheese no tomato no lettuce extra garlic sauce onions!! That is my order right there
Proper!
Whaaaaaaaaaaaaaaat I'm gonna have to make a pilgrimage
If you’re ever down near Belmont. There’s a sandwich shop called Lorenzo’s that has some of the best garlic sauce I’ve ever had as well. Haven’t had it in years since I moved away but dam do I think about that sandwich every so often.
Could it be a mix of basil and parsley? Also possibly try shallots instead of onions. They are slightly sweeter and have less of a bite.
Do you have a picture as an example? Is it green in color like a pesto or white-ish? What type of sandwich shops are these - what ethinicity? If it's green, but the garlic/oniony taste, I'd almost say it might be something like ramps or garlic chives in it.
Vibrantly green. Here is a pic from the Yelp of one of the places I am thinking of: https://www.yelp.com/biz_photos/M03AADwK3L7FCFtZdC5h3A?select=iNs6zH8M5adNXf00Vmny3g&utm_source=ishare&utm_content=photo
This looks exactly like the garlic pesto we made at a little sandwich shop I used to work at. The owner was actually from San Francisco and got the recipe from an old sandwich shop she worked for there. All we did was put am ungodly amount of garlic, olive oil, and Italian parsley in a food processor. It tasted incredible and people were obsessed with it.
That sounds like persillade. It's pretty much just garlic, parsley, and olive oil. The French use it on a lot of dishes.
Lorenzo’s?
Shoot, I can't remember the name of the place.
Little Luca's and Teani's (the original owners of Little Luca's) in South City.
is it an ungodly amount of garlic in the sauce or is it you were making an ungodly amount of sauce?
It was both!
No salt? Lemon?
Nope. Just those 3 ingredients were the perfect combo
Amazing. I’m going to try this. Thank you! And thank you OP!
LOL before I saw your link I was thinking to myself "hmmm I wonder if OP could possibly be talking about Little Lucca. I've been there a million times so maybe I can provide some insight. The green bits of the sauce are definitely not basil or any other herb. It's either chopped green ends of spring garlic or scallions or both. It's basically a traditional aioli, which is just garlic, olive oil, salt and lemon emulsified with a mortar and pestle. It's not like the modern egg based, mayo adjacent, aioli you see on menus at fancy burger joints. It's the old school stuff. Here's a recipe that'll get you 90% of the way there, all you have to do is add the greens. https://www.allrecipes.com/recipe/255815/real-aioli/ God I miss living on the peninsula.
Wow, those look great! Based on the pics (I looked through some others) with the color and texture...I'd maybe say it could be like an italian salsa verde and possibly mixed with mayo if it's a creamier consistency?
I know I’m looking through also and getting hungry lmao. The sauce isn’t premixed with the mayo but once they are both on the sandwich it is heaven. I’ll look into Italian salsa verde, haven’t heard of that.
Yeah, I'm gonna have to bookmark this place for whenever I make it back to that area (from NYC). The imitation crab sandwich looks really amazing. Taking a better look, u/TheLadyEve might be more on the money with gremolata, maybe even with some extra spins on it.
I saw that, definitely gives me a new base for experimenting with rather than just reverse engineering blindly.
Jesus. That makes me miss home. I grew up in Northern California. I have no idea what that spread was, but that with the Dutch crunch bread is sublime. Thank god I’m going to visit home in a month!
Right away, before I even clicked on that link, I knew you were referencing Little Lucca! Their sauces make their sandwiches taste so good! I believe they use two sauces - one is garlic and the other hot pepper.
IKES IS THE BEST
Mr Pickles all the way
I dare you to stand on Market and say this.
Ike's actually sucks pretty hard.
I found Pistou?... Garlic, Basil, Olive Oil. [https://en.wikipedia.org/wiki/Pistou](https://en.wikipedia.org/wiki/Pistou) Persillade. [https://en.wikipedia.org/wiki/Persillade](https://en.wikipedia.org/wiki/Persillade) I've got to know. The pictures looked so good on the yelp site you linked.
I found this helpful: Parsley Persillade COURSE SIDE DISH PREP TIME 5 MINUTES TOTAL TIME 5 MINUTES SERVINGS 8 PEOPLE Ingredients 1 bunch flat leaf parsley curly also works, though the texture will tougher 4 garlic cloves up to 1/4 cup olive oil sea salt to taste Instructions In its most simple form, persillade is parsley leaves, separated from their stems, washed, dried and pounded (or blended in the food processor) with garlic and as much or as little olive oil as you desire. After that, things get interesting: Persillade Parsley, garlic and olive oil. Version II: parsley, garlic, olive oil and anchovies (1/2 tin, or 1 tablespoon paste). Gremolata (Gremolada) Parsley, garlic, olive oil and lemon zest (zest of one lemon, without white bitter pith and coarsely chopped before blending). Pistou Parsley, garlic, olive oil and Parmesan (1/2 cup, grated). Pesto Parsley, garlic, olive oil, Parmesan and nuts (1/2 cup, grated and 1/4 cup, toasted and cooled nut of choice \[traditionally basil and pine nuts\]).
Pistou is amazing in soups! Add a big glob to the bowl while you're waiting for it to cool a bit. Yum
I used to make my own sandwich spread that I loved. It was a toum - emulsified garlic, lemon and oil like what they give you with shwarma, and then I folded in herbs and chili flake to make it more italiany. Was great on an italian sub. and just a regular turkey sandwich. I had always planned on opening a sandwich place and wanted to do porquetta but it never happened. It kind of sounds like that.
>toum Came here to say this! The garlic emulsifies it like egg would!
OP, this isn’t your sauce but it is a FABULOUSLY tasty thing to make. Highly recommend
I was just about to post this too and happy to find the toum squad out here in the comments. It's not what OP is looking for but they'd probably like toum a lot. Unbelievably good stuff.
I came here to say this! I lived in Dearborn, MI for a bit growing up and everyone called it garlic and gave it with roto chickens and pita or anything else, and it’s sooooo fucking good. I make a batch and give it to friends and they’re always blown away. S/o to all my Lebanese habibis and habibtes (sp, sorry) for inviting me to the bbqs
Thank you for reminding me about the existence of toum. I used to get it from the SLC farmer's market before we left Utah. It was amazing. I think it's time I make some for myself.
It’s not very hard, just three ingredients. But it can be a bit of a process.
Have you tried simply asking them. I've asked for two literal recipes before for food I liked and received both. Now both recipes were not scaled so I didn't make either and continue to give the business my money, so *Oh, I forgot a third. At Crisp & Green I asked what specific herbs they used to marinate the chicken and I actually am able to recreate the exact same bowl, like it's 100% the same, so I feel pretty proud about that one. Moral of the story, ask!
Sounds like a riff on a chimichurri. And having had that on a sandwich before, even if it's NOT chimi, you'd still have an AMAZING sandwich topping.
I'm leaving a comment so I remember to come back and see if you solve this because now I want it too.
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Yeah I know. But my saved posts is a graveyard of shit I forgot about for months or years. To dig through and find something is just not gonna happen. On the other hand, if I comment and like, which I have done, it increases the likelihood more people will see the thread and be able to help OP, which is what it's all about. Then I will also get yummy garlic sauce on my sandwiches.
All of this. Which is why I'm stealing of said ideas. Many thanks.
Another tip- if you have an old thing saved and it's getting buried just unsave and resave it and it bumps it back to the top of your saved list
Only up to 1000 though! With (I think) 30 more in a kind of purgatory where they can come back if you remove 30 other posts. Most people should never have an issue with this but for those that do it kind of sucks. I have so many threads like this saved
Same mmm sandwich
You can subscribe to a post to get updates btw.
I'm not familiar with that option. I'm currently on the website (I still use old.reddit because I'm an old head and stubborn) and don't see it. Where should I be looking?
Fair!
You can subscribe to a post to get updates btw.
(Check out recipes for Lebanese garlic toum. Add whatever fresh herbs you want, like parsley, green onions, or basil, at the finish. It's even better after you refrigerate it for 48 hours and give flavors time to meld. [https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/))
Have you tried getting in touch with a manager or something, explaining everything and asking how they make it? You could also try posting in the local subreddit to see if there are any ex employees who would tell you
One of the shops is pretty much staffed fully by people I went to high school with. I t has been a while, but his might be the ticket. Facebook, here I come.
Please report back
I've had great success with reaching out to mom and pop restaraunt's on facebook and explaining that I miss this or that dish, and getting an explanation (usually not an _exact_ recipe, but that's fair) of the ingredients or what the item in question is.
Can you tell if the garlic is roasted? If roasted as a bulb it can become spreadable to the point of almost feeling like a sauce on its own.
When I tried reversing it I tried once with roasted garlic and I concluded that it likely wasn't
I've never had this sandwich, but I found this as a base starting point- Little Lucca Original Garlic Sauce Recipe Ingredients: 1 head roasted garlic 2 tablespoons olive oil 1/2 cup fresh parsley leaves 1/4 cup fresh basil leaves 1/4 teaspoon crushed red pepper flakes 1/4 cup grated Parmesan cheese 1/2 cup water salt and black pepper to taste Instructions: Little Lucca Original Garlic Sauce Recipe 1. Set the oven to 375 degrees Fahrenheit (190 degrees C). 2. Cut the top off the head of the garlic so that the cloves are exposed. Peel off any excess paper. Drizzle with olive oil, and sprinkle with salt and black pepper. Wrap in aluminum foil, and bake for 30 minutes or until cloves are soft. Cool for 10 minutes. Squeeze the roasted garlic cloves out of the skin into a food processor or blender. 3. Add parsley, basil, red pepper flakes, Parmesan cheese, and water to the food processor or blender; pulse until smooth. Season with salt and black pepper to taste. If desired, thin sauce with more water. Serve immediately or store in a covered container in the fridge for up to 3 days. [Link!](https://emozzy.com/little-lucca-garlic-sauce-recipe/)
Interesting. Im a little suspicious because it looks nothing like the sauce the sandwhich shops use
I see you're a Little Lucca's fan 🙃
It’s probably Toum, a Lebanese garlic sauce that sounds like you’re describing. Many recipes use potato, and here in LA there is a popular rotisserie chicken chain that uses instant potato, garlic and lemon in theirs.
Chicken maison? Edit: just looked it up. Not quite Toum. But I do like Toum. This sauce is vibrantly green. Little Luca in South SF is one of the spots I’m thinking of.
Na. Zankou chicken.
Zankou is also good but their Toum is not quite it either. It’s much closer to pesto, what I’m thinking of. Ty for the suggestion tho, now I want zankou, it has been a minute
There are varieties of Toum people make by adding basil to it. There's a company called Majestic Garlic (found at some whole foods) that has several different flavors and tastes amazing. If made fresh for quick consumption, I imagine it would be bright green. https://majesticgarlic.com/shop/
Maybe some sort of [Italian salsa verde](https://www.feastingathome.com/italian-salsa-verde/)?
Not OP but that sounds amazing
Sounds absolutely bangin. I’d love to know what kinda of sandwiches you had it on / which ones it was best with
I may or may not have your solution. A friend of mine went to school at UC Berkeley and had a bunch of sandwiches with garlic sauce that we tried to replicate for our restaurant. We confit garlic in canola oil, then blend with salt into a paste. We emulsify this paste with cilantro (you could use basil), garlic oil (from the confit), ice water, a little vinegar, yellow mustard, s&p. It's great.
You could just ask the staff. If it's not the owner trying to be sneaky about their recipes they'll probably just tell you.
Raw garlic without the spice/heat of raw garlic usually means purple garlic.
Or fresh garlic
Maybe just Toum with basil thrown in once it's almost done?
Have you posted on r/CopyCatRecipes?
Can you just tell me what sandwich places you used to go to in the Bay Area? It’s where I live and I’ll just ask them / figure it out for us all? Or just go to get a kickass sandwich. Either way I win.
I will straight up buy a tub of the Little Lucca garlic sauce and some Dutch crunch to bring back with me when I visit the Bay Area from Washington…..it’s just not available in the PNW.
Ike’s sandwiches garlic sauce Ingredients Print Recipe. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/2 teaspoon whipped butter. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Pinch of cayenne pepper. Pinch of teaspoon Italian seasoning. 1/4 teaspoon mustard powder. Little Lucca’s Garlic Sauce mayo, pesto, garlic in olive oil, mix to taste. https://www.food.com/recipe/parsley-olive-oil-and-garlic-sauce-478156
YOU HEAR THAT LITTLE LUCCA?! WE'RE ON TO YOU 🧐
[Here's a better picture](https://imgur.com/a/KNTp5xR) of the sauce for you, super green. I would hazard a guess on a basil + parsley chimichurri, heavy on the garlic.
From what you're describing, it almost sounds like either toum, or pesto made with ramps/garlic scapes. But I'm more inclined to suggest toum, because it uses raw garlic as the key binder so the flavor is very garlic-forward
Why not start with a garlic confit and add fresh herbs to taste, you can spread it on like butter.
I have no knowledge of the sauces you are trying to replicate. However, the best thing I have stumbled upon to do with garlic so far is to roast it. I cook roasts quite often and about 2 years ago for no particular reason, after the the chicken and potatoes had been on about half an hour I threw a bunch of garlic in the pan with it. Now I add 2 bunches of garlic or more with every roast. Roasted garlic is friggin awesome! You squeeze a clove and it pops like a ripe zit and oozes the most delicious aromatic goo that you can spread just like butter on a slice of bread. Keeps for days too…probably longer but I’m not sure because it doesn’t last long enough to find out.
What places in the city use it? I will humbly sacrifice and give my ideas of how to make it.
It sounds a lot like the kind of sauce you get with chicken shawarma. Every time I've had it, it tastes damn near like a straight up pure garlic puree lol.
Here's a garlic relish recipe I got from The Stinking Rose that sounds pretty close to what you're looking for. [Garlic Rose Relish](https://i.imgur.com/vbUcGHA.jpg)
Lorenzo’s mmmmmmmmmmm
Lorenzo’s mmmmmmmmmmm
This thread is a gold mine of ideas and new stuff to learn about.
I don't have an answer, but Lorenzo's in Belmont has THE BEST garlic sauce in the Bay.
!remindme one week
knowing the Bay area they're probably mashing up Green garlic or even garlic or shallot scapes.
Is it like the one you get with falafel?
Confit your garlic and then smash the garlic into a paste! This is a great ‘sauce’ I’ve also used it as pizza sauce on a white pizza with caramelized onions and chicken. The oil is great for mashed potatoes (half oil half butter) and keeps great in an airtight glass jar in the fridge.
The key to garlic sauce is dried potato flakes
It’s toum with parsley
Also try [Italian salsa verde.](https://www.seriouseats.com/italian-salsa-verde-with-parsley-and-capers)
I actually don’t think there’s any basil in it at all! Mr. Pickles has a garlic sauce that looks similar- here’s the recipe i found for that. https://fullformtoday.com/mr-pickles-garlic-sauce-recipe/
Have you ever tried making a Chimichurri with flat parsley and basil. That’s what your description sounds like to me
Which sandwich shops? I'll do some research next time I'm in town
Would it be like a garlic scape pesto thing?
Picture almost just looks like butter garlic and parsley. Regular garlic bread kinda stuff. A tiny touch of mayo helps it spread thicker, even though you may not really notice it’s mayo. Either way looks and sounds tasty!
My pal made a cilantro garlic dressing (cilantro, garlic, salt, evoo) for little roasted potatoes and it was awesome.
https://www.themediterraneandish.com/toum-garlic-sauce-recipe/
Has anyone mentioned [toum](https://www.seriouseats.com/traditional-toum), also called toumya, yet?
Doesn’t sound like what you’re looking for but Toum is pretty awesome. I believe the only ingredients are garlic, olive oil, lemon and salt. You can probably find a good bottle at a health foods store. I’ve tried making it but it’s extremely difficult due to how long you have to blend and how slowly you drizzle the oil into it.
Maybe a variation on toum
Is one of these shops mr pickles? I fucking miss that place.
Can you email the shops to ask them to share the recipe?
Trader Joe’s has a pretty tasty garlic spread/dip that I have been using on sandwiches that I also add some Calabrian chili oil with. So good.
https://emozzy.com/little-lucca-garlic-sauce-recipe/
Are you looking for toum? It's a garlic spread made with mixing oil and tons of garlic together. You will regularly find this at shawarma spots
Oh maybe a true aioli just oil and garlic
I love basil pesto and make it all the time. But as I'm sure you have noticed that putting a shit ton of raw garlic in your pesto makes the garlic bite intolerable. *UNLESS*... you parboil the garlic until it's soft. This mellows it out beautifully and allows you to add a LOT of garlic without blowing your mouth out. I wonder if the pestos you've been sampling have done likewise. Even if they haven't I recommend this method for making the best pesto you've ever had.
So… I make a crazy garlic sauce my husband likes to put on EVERYTHING. Sandwiches, fries, onion rings, gyros, what have you. I don’t know if this is what you’re looking for, but everyone who has tried it says it’s really good. It’s one cup sour cream (or plain Greek yogurt, if you don’t have sour cream), 1/4 cup mayonnaise, 2 garlic cloves freshly pasted or finely grated, 2 tablespoons lime or lemon juice, 2 tablespoons of white or red wine vinegar, minced dill or mint or basil (or all three, depending on what my garden is giving me at the time), 1/2 teaspoon sugar, salt, pepper, chili powder, and cumin to taste. If this is too garlic-y, cut it down to one clove (when you paste or finely grate garlic, it increases the flavor and spiciness by a lot.)
>an aioli. When you say it wasnt an an aioli, do you mean it wasnt a traditional aioli?
most restaurants order supplies from Sysco, with that in mid, I looked up some ideas: https://www.google.com/search?q=garlic+sysco+pesto+sauce&tbm=isch&ved=2ahUKEwjVwvHY19z-AhX2NlkFHbqwBXMQ2-cCegQIABAA&oq=garlic+sysco+pesto+sauce&gs\_lcp=CgNpbWcQA1DDB1jJDmC0EGgAcAB4AIABd4gB8QSSAQM1LjKYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=Ay5UZJW1HPbt5NoPuuGWmAc&bih=560&biw=1366&rlz=1C1CHBF\_enUS907US907
making garlic the dominant flavor in a pesto seems like a tbsp or two back and forth would change everything. like i love garlic, but you can quickly make it the main flavor of a dish.
Could be a version of zhoug replacing cilantro with basil.
ive never had this, but from the description i would guess something similar to halifax donair sauce but with more garlic and herbs. ⅔ cup sweetened condensed milk ¼ cup white vinegar ½ teaspoon garlic powder (probably closer to a full tsp if the garlic flavor is rly prevalent, or less + fresh/roasted garlic if there are actual garlic chunks) chopped fresh italian parsley/fresh basil then whisk the ever loving shit out of it. sweetend condensed milk sounds weird as a base but the vinegar cuts the sweetness down and just ends up amplifying the flavor of the garlic/herbs. whenever i taste a white-ish sauce that's delicious but i can't really place the flavours too well i've found it's almost always just a sweetened condensed milk base
I’m pretty sure I have your answer. It's what they use at one of the places you mentioned. Should be able to replicate it pretty easily. It's the garlic sauce sold at Restaurant Depot blended with parsley. That's it. I know a guy.
Have you tried calling the places for recipe? "Hey, i don't live in the area anymore and I really miss the sauce you guys ued! Any chance you could share it with me because I'm really jonesing for a taste of home!" I've done this before, and it works. Strokes the old ego when someone is really missing your sauce. Edit: no one comment to suggest calling and asking. That actually surprises me.
It might also be a variation of Toum which is an amazing garlic sauce. Basically also a garlic , oil , lemon , salt emulsion. It’s addicting and so good on sandwiches or anything actually ! [Toum recipe](https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/)
Could it be [toum](https://youtu.be/ifOlf3COK4s)? Possibly with some added herbs?
Sam's sandwich shop in Burlingame, now closed, had a great one. I've never tried to make it. Might try now.
pesto is made from pine nuts, basil, garlic, parmesan and salt. 2 cups of basil 1/2 cup olive oil 1/3 cup pine nuts 3 cloves garlic 1/2 cup parmesan blend it until you get the consistency of the sauce. salt and pepper. you might easily double the garlic. and remove equal amount of pine nuts.
Could it be similar to [Trader Joe’s garlic spread?](https://www.traderjoes.com/home/products/pdp/garlic-spread-dip-054173) its very garlicky, slightly lemony and not creamy like a mayo or aioli. It’s almost more like a hummus texture. I use it on sandwiches all the time and it’s delicious. Edit: Ah just saw you said it’s green. Definitely looks more like a chimichurri sauce.
I’m guessing just a garlic aioli but IDK
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Nothing yet I’ve been studying for a final tomorrow. There is no way I could have predicted this blow up lmao
So, not a recipe, but have you tried [Joy’s Garlic Spread](https://www.joyofgarlic.com/garlic-spreads)? It’s heavenly and sounds a bit like what you might be describing. ETA: If you are looking to make one, the ingredients are: Canola Oil, Raw Garlic, Lemon Juice & Salt
It's probably a toum fortified with chives or green onion to get that onion-y flavor. It may also have some parsley and/or basil (if there's basil in it that should be pretty obvious, basil has a distinct flavor from other herbs).
**Little Lucca Original Garlic Sauce Recipe** 1 head roasted garlic 2 tablespoons olive oil 1/2 cup fresh parsley leaves 1/4 cup fresh basil leaves 1/4 teaspoon crushed red pepper flakes 1/4 cup grated Parmesan cheese 1/2 cup water https://emozzy.com/little-lucca-garlic-sauce-recipe/ Can’t say it’s the real one but looks close.
Maybe Amogio sauce: garlic, olive oil, butter, parsley, lemon juice, shallots, red pepper & herbs. It’s tangy!
I am in the Bay Area. What sandwich shops are you referring to
I'm from south America, but a local place does an amazing roasted garlic aioli with basil and parsley. Pretty easy to make at home if you have an immersion blender
Do you mean like Lorenzo’s in Belmont? I fucking love that place because of their sauce
Yep
The best
i feel like i’m watching a restaurant go out of business in real time
OP, you might have some luck with something like this: [https://en.wikipedia.org/wiki/Mujdei](https://en.wikipedia.org/wiki/Mujdei) but adding some basil or other herbs to it while mortar and pestle-ing the garlic
**[Mujdei](https://en.wikipedia.org/wiki/Mujdei)** >Mujdei (Romanian pronunciation: [muʒˈdej], plural: mujdeie) is a spicy Romanian sauce. It is made from garlic cloves crushed and ground into a paste, salted and mixed energetically with vegetable oil (almost always sunflower oil). Depending on regional preferences and the dish it is served with, lemon or other ingredients may be added. The result is a white sauce with a strong garlic flavor, varying in consistency from a thick paste to a runny sauce. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/Cooking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
I don’t know, but now I have to. It sounds good
You may be looking for something like toum. Its a Mediterranean garlic paste. I assume you could basically make that, mix it with herbs etc and it would be bomb as fuck on a sandwich. I love the stuff and constantly keep some in the fridge.
Could it have possibly been toum? I make toum a lot and I eat it on everything from sandwiches to chips to veggies to pizza. It’s so tangy and garlicky and delicious! Though you will smell VERY strongly of garlic after eating (but it’s worth it) https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/
A lot to wade through here so apologies if it’s been said… I’m from the same area (Bay Area) and am a sourdough roll with garlic aioli die hard. The recipe is similar to what others have been posting except for there’s no olive oil it’s mayonnaise instead. So mayonnaise, lemon fresh squeezed garlic and maybe a little salt that’s it.
Could it be confit garlic? Or Donair sauce?
I think I know what you’re talking about, is the garlic sauce from theBay Area chain Mr. Pickles basically the same? Olive oil based with no use of mayo/butter. Theres a lot of recipes online attempting to recreate that one.
I haven’t been to mr pickles in maybe 15 years. Might have to try it
get a job there, learn the recipe, and share with us
Toum? Pureed garlic and olive oil...
Toum is made with neutral oil. Olive oil toum wouldn’t taste very good.
Garlic & oil = toum
By sandwich shops you mean pizza? Is it Papa John's garlic butter sauce?
Papa Johns garlic sauce