for two servings
1 whole garlic head
1 whole lemon
1/4 tsp salt
1/2 cup oil (canola, light olive, sunflower)
PROCESS:
15 minutes
This is an emulsion sauce similar to mayonnaise in process and consistency and despite the seemingly large amount of garlic, tastes just garlicly enough, and you might want to add more! It is advised to use a neutral flavored oil (to preserve the garlic lemon flavor).
Begin by removing the papery husk from the garlic cloves, and peeling just the yellow zest off a well washed lemon with a knife. Split the lemon in half, and use a fork to twist out the juice into a seperate cup for use later. Cut the emptied lemon rind again in half.
Add the quartered lemon rind, the peeled garlic cloves, and salt into a food processor and puree completely.
Then begin adding a little bit of oil at a time, alternating with a little lemon juice.
Continue until you have the thickness you prefer, and all the lemon juice has been added. The more oil you add the thicker the sauce will be.
Pairs well with shrimp, fish cakes, or falafels.
