Use this pungent garlic sauce to marinate or bastes teak or chicken on the grill or just to slather on pita or lavash. This mayo-like concoction is dairy-free and egg-free
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1. Chill oil in the freezer for 30 minutes (this helps it emulsify). Pulse garlic in a blender with ¼ cup cold oil, lemon juice, and 1 tablespoon ice water until smooth. With motor running, slowly add ½ cup oil. Scrape down sides and continue to blend, adding remaining ¼ cup oil, until a thick, bright white paste forms. Add remaining ice water, season with kosher salt, and pulse to combine. Store in refrigerator.