1 cup peeled garlic cloves 3 cups neutral oil (sunflower or canola) ¼ cup lemon juice ¼ cup ice water 1 tsp salt
In a food processor, blend the garlic and salt till fine and fluffy.
With the processor running, add oil very slowly. Like, painfully slow
Image Courtesy: Canva
Image Courtesy: Canva
After every few tablespoons of oil, drizzle in lemon juice.
Near the end, pour in a bit of ice water. It fluffs it up and calms the garlic heat.
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Check that it should be white, airy, and cloud-like. If it’s runny, you probably rushed it.
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Pop it in a glass jar and refrigerate. It lasts up to 1 month.
Image Courtesy: Canva
Smear it on shawarma. Serve it with kebabs. Mix it in mayo.
Serve it with grilled meats, fries, or just eat it with a spoon.