Classic shawarma sauce

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. In order for the sauce to turn out thick and not spread, take dairy products with a high percentage of fat content, or even better - homemade. So, the fat content of ryazhenka should be at least 4%, and even better - 6%. And sour cream - at least 30%, so that the spoon stood in it. Also, mayonnaise, preferably self-made, not only is there no benefit in the store, but one solid harm!

2. Step 2:

   

   Mix in a saucepan to make the sauce until smooth. ryazhenka, sour cream and mayonnaise.

3. Step 3:

   

   We will only need juice from lemon, so we can also take factory-made lemon juice. If you squeeze the juice directly from the lemon, pre-wash it with very hot water - so the lemon will give much more juice. And make sure that the bones from it do not get into the sauce - a sieve will help you here.

4. Step 4:

   

   Salt the sauce to taste. I use ordinary sea salt, but it can also be salt with additives, for example, Adyghe salt.

6. Step 5:

   

   Add sugar. In general, sugar is recommended to be added to all dishes where you add salt, for a more balanced taste. Of course, it should not be a huge spoonful of sugar, but just a pinch.

7. Step 6:

   

   Add chopped garlic. I ran it through the press. But you can also finely chop it with a knife or grate it on a fine grater. In the absence of fresh garlic, add garlic powder, although the sauce with fresh garlic, of course, is much tastier and healthier.

8. Step 7:

   

   Add hops-suneli. This seasoning is traditionally added to the classic recipe for such a sauce, but if you wish, it can also be utsho-suneli, dried and fresh herbs, and some other herbs and seasonings to your taste. Mix until smooth and use for cooking shawarma or for other dishes and salads.

9. Step 8:

   

   The sauce turns out to be very thick, rich and fragrant. Bon appetit!