Lebanese Garlic Sauce

• Vegan
• Gluten free

• Produce

  • 30 Garlic cloves, about 1 cup, large

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 3 cups Oil

Found on savorthebest.com

Description

Ingredients

• 30 large garlic cloves, about 1 cup
• 1 teaspoon salt
• ¼ cup lemon juice
• 3 cups oil, avocado, vegetable, canola, peanut or corn (do not use olive oil or sesame oil)

Directions

• Add the garlic and salt in a food processor and puree until smooth, stopping several times to scrape down the sides.
• With the motor running, slowly drizzle ½ cup of the oil through the opening in the lid in a thin stream. Then, with the motor still running, pour in a teaspoon of the lemon juice. The mixture will begin to thicken a little.
• Continue alternating between ½ cup of the oil and a teaspoon of the lemon juice, waiting a few seconds between additions to give the mixture time to absorb, until youve added all of the oil and lemon juice. Do not rush, this is a process that will take about 15 minutes. The sauce will become thick, creamy and look like mayonnaise.
• Alternating between the oil and lemon juice is the secret to proper emulsification which creates the light and fluffy garlic sauce.
• Store in an air-tight container in the refrigerator for up to 1 month.