* Garlic – 1 cup (about 3 full heads, peeled)
* Salt – 1 tsp
* Lemon juice – ¼ cup (freshly squeezed)
* Ice-cold water – ¼ cup
* Neutral oil – 3 cups (like sunflower, canola, or grapeseed)
1. Prep the garlic:
. Peel the garlic cloves and remove any green shoots from the center (these can make the sauce bitter).
2. Start blending:
. In a food processor, add the garlic and salt. Blend until finely minced, scraping down the sides as needed.
3. Add oil and lemon juice gradually:
. With the processor running, slowly drizzle in ½ cup oil in a thin stream.
. Then add 1 tablespoon of lemon juice.
. Repeat this process, alternating oil and lemon juice (and a little of the ice water if it thickens too much).
. Keep blending — the sauce will turn fluffy and white as it emulsifies.
4. Finish and adjust:
. Once all the oil is added, check consistency. If it’s too thick, add a tablespoon or two more ice water.
. Taste and adjust salt or lemon juice as needed.
5. Store:
. Transfer to a clean airtight jar.
. Keep refrigerated for up to 3–4 weeks.
Tips
* Don’t rush adding the oil — slow and steady is key to avoid breaking the emulsion.
* If it splits, you can fix it by starting with a few cloves of garlic and slowly re-emulsifying with the broken sauce instead of oil.
* The flavor mellows beautifully after a day in the fridge.
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Dining and Cooking