Garlic Recipe

Prepare garlic

Trim and peel 12 garlic cloves. Sprinkle 1.5 tsp kosher salt over the cloves and use the flat side of a knife to press and mash them lightly to break down the garlic fibers—this helps release juices and tenderize the garlic for a smoother sauce.

Purée garlic

Place the mashed garlic and its juices into a food processor or blender. Add 3 tbsp fresh lemon juice and 1 tsp white wine vinegar. Process on high until garlic is a very smooth purée, about 45–60 seconds, stopping and scraping down the sides once or twice.

Emulsify with egg yolks

Add 2 room-temperature egg yolks to the garlic purée and pulse briefly to combine. With the processor running on low, begin to drizzle the neutral oil in a very slow, steady stream (start drop by drop for the first 30 seconds) until the mixture begins to thicken and emulsify into a creamy mayonnaise-like consistency. This should take 3–5 minutes of slow steady drizzle.

Adjust texture

If the sauce becomes too thick, add ice water 1 tsp at a time (use about 2 tbsp total as needed) while the processor runs to loosen the emulsion to a smooth, spreadable consistency. If it looks curdled, stop adding water and very slowly add a teaspoon of oil while processing to bring it back together.

Finish oils & acid

Once emulsified, stop the processor and fold in 2 tbsp extra-virgin olive oil by pulsing 2–3 times for flavor (or drizzle in while running for full incorporation). Taste and add additional lemon juice 1 tsp at a time if you prefer brighter acidity.

Season the sauce with 1/4 tsp freshly ground black pepper and additional kosher salt if needed (start with 1/4 tsp). Pulse briefly to mix in seasonings.

If using, stir in 1 tbsp finely chopped fresh parsley by hand for color and a fresh herbal note.

Transfer the garlic sauce to a sanitized jar or airtight container. Chill in the refrigerator at least 1 hour to allow flavors to meld. The sauce keeps well for up to 4 days refrigerated; bring to near serving temperature (10–15 minutes at room temp) and whisk before serving if any separation occurs.

Serve as a dip, spread, or condiment. Use within 4 days and discard if any off odors or visible spoilage appear, due to the raw egg yolks.