Whipped Garlic Sauce
A light, fluffy Lebanese garlic sauce that balances bright lemon with mellow garlic. It emulsifies quickly into a creamy dip perfect for pita, grilled meats, or roasted vegetables and keeps well refrigerated for weeks.
Maker: CHEF P
From: Instagram(view original)
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Ingredients
- 1/2 cup garlic cloves
- 2 1/4 tsp salt
- 4 tbsp lemon juice
- 2 cup canola oil
Instructions
- 1Place the peeled garlic cloves in the bowl of a food processor.
- 2Add the salt and 2 tablespoons of the chilled lemon juice to the processor.
- 3Pulse the mixture for a few seconds until the garlic, salt, and lemon are roughly combined.
- 4With the processor running on low speed, slowly drizzle in 1 cup of the chilled canola oil, adding it in a thin, steady stream.
- 5Continue processing for about 1 minute, allowing the mixture to begin emulsifying into a light, fluffy white paste.
- 6Gradually add the remaining 2 tablespoons of lemon juice while the motor is still running, then drizzle in the remaining 1 cup of chilled oil in the same slow manner.
- 7Process for an additional 4–5 minutes until the sauce is thick, airy, and fully emulsified.
- 8Turn off the processor, scrape down the sides of the bowl to incorporate any unmixed bits, and give the sauce a final quick blend to ensure uniform texture.
- 9Transfer the whipped garlic sauce to a clean container, spreading it evenly.
- 10Let the sauce sit uncovered at room temperature for 5–10 minutes to cool slightly.
- 11Seal the container with an airtight lid and refrigerate. The sauce will keep for up to one month.
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Frequently asked questions
- How many servings does this Whipped Garlic Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Whipped Garlic Sauce recipe come from?
- It was shared by CHEF P on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.