Ingredients
- 2 heads garlic, peeled
- 1 tablespoon salt
- 3 tablespoons lemon juice
- 3 cups canola oil
Why This Recipe Stands Out
Cooking Techniques
- Slowly drizzle the oil while blending to help the sauce emulsify properly.
- Chill the sauce before serving to let the flavors meld and thicken.
Directions
Put the garlic cloves into your food processor and pulse them until they're smooth. Sprinkle in some salt, then scrape down the sides and pulse again on a low setting to keep everything coming together. With the drizzle attachment on, slowly pour in about 1 1/2 tablespoons of lemon juice while the processor is running on low. Next, gradually add 1 cup of oil; you'll notice the mixture begin to thicken and turn a creamy white. Turn off the machine and scrape down the sides once more. Pour in the rest of the lemon juice slowly, still on low speed, then continue to drizzle in the remaining 2 cups of oil until the sauce becomes thick and fluffy. Transfer your garlic sauce to a container with a lid and pop it in the fridge until you're ready to enjoy it.
