1 Whole Head of Garlic

A Pinch of Sea Salt

Juice from 1 Lemon

1 Cup of a Neutral Oil

2 tbsp. of Cold Water



Step 1

Peel the whole head of garlic. Add the garlic, lemon juice and salt into a blender. Blend until very smooth stopping every 30 seconds to scrape down the sides of the blender. This should take 2-3 minutes.

Step 2

Next, slowly drizzle the oil into blender. Take your time during this step or your sauce will split. This should take you 5-6 minutes. When all of the oil has been fully absorbed add the 2 tbsp. of cold water and pulse 4-5 times. 

Step 3

Cover the sauce and refrigerate. The sauce will keep for up to a week in the fridge.

Tips and Tricks

Tip #1

Use a neutral oil such as sunflower oil. You don’t want to use an oil that has much flavor, otherwise the sauce will become overpowering.

Tip #2

When adding the oil, make sure to wait until all the oil is fully emulsified before adding more. Once the mixture starts to take shape, you can start adding more oil at a time.


Ingredients in the Recipe