Ain't Garlic Grand
Late spring brings green garlic, then garlic scapes and finally early fall, (after a bit of curing) plump heads of hearty white cloves.
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
Ingredients
- 1 cup grapeseed or vegetable oil
- 1/3 cup garlic cloves (6–8)
- 2 tablespoons fresh lemon juice
- 2 tablespoons ice water
- Kosher salt
Preparation
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.
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