INGREDIENTS
1 cup garlic cloves peeled (roughly 3 heads of garlic)
1 teaspoon salt
1/4 cup lemon juice
4 cups Vegetable Canola Oil, (do not use olive oil or sesame oil)
INSTRUCTIONS
With your food processor, puree the garlic cloves adding salt, and keep blending until it becomes creamy. Slowly add half a cup of the oil in a thin stream. Add lemon juice in a teaspoon. The mixture will start to thicken a little. Keep on with a half cup of oil and one teaspoon of lemon giving a little time in between the additions, (adding the oil and the lemon juice in a very thin and slow stream will be the success of the recipe). This will let the mixture hold. The mixture will look very creamy like mayonnaise. The reason is the change between the oil and the lemon juice that create a light and fluffy garlic sauce.
Store in an air-tight container in the refrigerator for up to 1 month.
NOTES: Very important to keep all your equipment dry, as any drop of water can ruin the mixture from becoming completely blended together and very smooth in consistency.