Whipped Garlic Sauce

Place the peeled garlic cloves in the bowl of a food processor.

Add the salt and 2 tablespoons of the chilled lemon juice to the processor.

Pulse the mixture for a few seconds until the garlic, salt, and lemon are roughly combined.

With the processor running on low speed, slowly drizzle in 1 cup of the chilled canola oil, adding it in a thin, steady stream.

Continue processing for about 1 minute, allowing the mixture to begin emulsifying into a light, fluffy white paste.

Gradually 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.

Process for an additional 4–5 minutes until the sauce is thick, airy, and fully emulsified.

Turn 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.

Transfer the whipped garlic sauce to a clean container, spreading it evenly.

Let the sauce sit uncovered at room temperature for 5–10 minutes to cool slightly.

Seal the container with an airtight lid and refrigerate. The sauce will keep for up to one month.