Directions

0/0 steps made
  1. Peel the garlic cloves and halve lengthwise. Remove the germ to reduce bitterness.
  2. Add the garlic and salt to a food processor and pulse in short burst until finely minced. Scrape sides of bowl with a spatula.
  3. Add 1 tbsp lemon juice and blitz until it forms a smooth, fluffy paste. With your food processor running (continuously for the next 8-10 minutes — put on a timer), slowly pour in 1/2 cup oil (in a thin stream).
  4. Add 1 tsp lemon juice. When the lemon is mixed in well, pour in another 1/2 cup oil.
  5. Continue to alternate between the lemon juice and oil until all remaining ingredients are incorporated. Keep running the food processor on medium-high speed until your timer goes off.
  6. The resulting sauce should be thick, fluffy and creamy.
  7. Store in the refrigerator in an airtight container for up to a month.

 

Notes:

  • Once you start adding the oil and lemon, keep the food processor running constantly for the 8-10 minutes. I find a timer pretty useful at times like this.
  • If your sauce splits, add an egg white to 1/4 cup of the broken sauce and blitz in the food processor until fluffy. With the food processor running, slowly pour in the remaining broken sauce. .