Prep time
Total time
 
Equipment: High-speed blender or food processor
Author:
Serves: 17 oz jar
Ingredients
  • 1 cup fresh garlic cloves, peeled
  • ½ teaspoon Himalayan pink salt
  • 2 tablespoons chilled water
  • ¼ cup fresh lemon juice
  • 2 cups chilled olive oil
  • Ground black pepper
  • Fresh chopped parsley, for garnish (optional)
  • Olive oil, for drizzling (optional)
How To Make
  1. Place the garlic cloves and salt in the bowl of your blender or food processor. Blend on low, scraping down the sides as necessary every 15 seconds. Add the 2 tablespoons of chilled water and continue blending until garlic is finely ground.
  2. Once garlic has reached the finely ground state, with the blender or food processor running on medium speed, drizzle in ½ cup of olive oil in a thin stream through the lid opening. The sauce should thicken up slightly.
  3. Next, with the machine still running, drizzle in 2 tablespoons of lemon juice very carefully through the lid opening.
  4. Repeat the above steps with the remaining oil and lemon juice until all the ingredients have been used up, and you have a creamy and thick garlic sauce.
  5. Serve sauce garnished with ground pepper, fresh parsley, and a drizzle of olive oil.
Notes
Storage: Store sauce in an airtight container in the refrigerator for up to 1 month.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/lebanese-garlic-sauce/