Garlic Cloud Sauce
Ingredients
- 1 cup garlic cloves, peeled about 4 ½ oz. / 130g
- 1 tsp. fine sea salt
- ¼ cup / 60ml freshly squeezed lemon juice divided
- ¼ cup / 60ml ice water divided
- 3 cups / 375ml cold-pressed olive oil mild-tasting
Directions
- Place the garlic cloves and salt in a food processor. Pulse in short bursts, scraping down the sides of the bowl every so often, until the garlic finely minced. Add 1 tablespoon of the lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.
- With the food processor running, slowly drizzle in ½ cup / 125ml of oil in a very thin stream (some food processors have an oil drizzle attachment - use that!), followed by 1 tablespoon lemon juice. Repeat with another ½ cup / 125ml of oil and remaining 1 tablespoon lemon juice. Continue the process, alternating ½ cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer the Garlic Cloud Sauce to a container and store in the fridge for 1 month.
Notes
Makes about 1 quart / 1 litre
