5.0
(5)
Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
GARLIC: Pulse the garlic and salt together in the food processor until very finely minced. Scrape down the sides and up the bowl. Run the food processor while adding ¼ cup oil in a slow, steady stream.
Step 2
EMULSION: Stop the food processor and scrape down the bowl one last time. Then run the food processor while you add 1 tablespoon of lemon juice very slowly. Alternate between these two ingredients making sure to add in a slow and steady stream. Add in ½ cup of oil, followed by 1 tablespoon of lemon juice. Then add ¼ cup of oil, the last tablespoon of lemon juice, and finally the remaining ½ cup of oil.
Step 3
REFRIGERATE: Transfer the garlic sauce to a bowl or glass mason jar, cover, and refrigerate for up to 3 months. The garlic sauce will lose its garlicky flavor the longer it sits so I usually try to use it within 1 month. The sauce can be consumed immediately or after refrigeration. I find that it tastes better the day after you make it.
Your folders
thekitchn.com
5.0
(1)
Your folders
feelgoodfoodie.net
4.9
(157)
Your folders
thelemonbowl.com
4.5
(171)
Your folders
yummynoises.com
4.5
(8)
Your folders
alphafoodie.com
Your folders
alphafoodie.com
5.0
(168)
Your folders
seriouseats.com
4.8
(13)
Your folders
seriouseats.com
Your folders
silkroadrecipes.com
5.0
(19)
Your folders
toriavey.com
4.9
(65)
Your folders
jenanzammar.com
4.4
(9)
Your folders
mamaslebanesekitchen.com
15
Your folders
forksandfoliage.com
4.7
(159)
Your folders
themediterraneandish.com
4.9
(38)
Your folders
cooking.nytimes.com
4.0
(294)
Your folders
12tomatoes.com
4.5
(2)
Your folders
simpleglutenfreekitchen.com
Your folders
allrecipes.com
4.1
(115)
Your folders
196flavors.com
5.0
(1)