Yield: 1 1/2 cups
Ingredients:
- 3-4 oz peeled garlic (1-2 heads). If it’s really fresh, strong garlic, use 3 oz. For older less strong garlic use closer to 3.5 or 4 oz.
- 1 tsp salt
- 1/4 cup lemon juice
- 1 cup grapeseed oil (COLD!)
Directions:
- Place peeled garlic, salt, and lemon juice in glass or metal jar.
- Turn the immersion blender on and let it blend it until it looks like apple sauce.
- Without turning the blender off, very slowly pour in the cup of oil into the container. It should start to emulsify so it turns into a creamy, mayonnaise-type consistency.
Variations & Notes:
- This is for a single batch, if you want more, it works better to make several small batches rather than try to double or triple the recipe in the same batch.
- Sometimes it doesn’t emulsify correctly and you end up with what looks like chopped garlic in oil. If that happens, there’s no way to fix it, you just have to start over. (The un-emulsified sauce you can save for another use – it makes a fantastic chicken marinade or use a little to sautee veggies)
- It emulsifies best if the oil is cold, so if you’re not having any luck, put the oil in the fridge for a few hours before you make it.
- Sometimes it tastes way too overpoweringly strong, almost like raw garlic – that means you used too much garlic. Make another batch with less garlic, then mix them together to get the right taste.
- If stored in the fridge in an airtight container, it will last up to 3 weeks.
- This is delicious served with homemade pita bread, sliced cucumbers, fries, chicken, breakfast casseroles, anything really.
