Lebanese Garlic Sauce Fluffy (Printable Version)
# What You’ll Need:
01 -
1 cup peeled garlic cloves (about 4–5 heads, depending on size)
02 -
1 teaspoon kosher or table salt
03 -
3–4 cups neutral oil (canola, vegetable, grapeseed, sunflower)
04 -
½ cup fresh lemon juice (from about 2 lemons)
05 -
Optional: 2–3 tablespoons ice water or water to help emulsion
# Steps to Follow:
01 -
Peel garlic and, if any cloves have green sprouts (germs), trim them out. Place garlic cloves and salt in a food processor. Pulse until finely minced, scraping down the sides as needed.
02 -
Turn the food processor to run continuously. Very slowly drizzle in about ½ cup of oil in a thin, steady stream. After that’s incorporated, add about 1 tablespoon of lemon juice and, optionally, a splash of ice-cold water. Continue pulsing.
03 -
Continue adding oil in small increments—½ cup at a time—alternating with lemon juice and small amounts of water. The process should take several minutes. Be patient: a rushed pour may break the emulsion.
04 -
As you go, the mixture will transform from rough garlic paste to a thick, snowy-white, fluffy emulsion. Keep scraping down the bowl and adding oil and lemon until all ingredients are incorporated and the texture is creamy.
05 -
Transfer to an airtight container. Refrigerate for at least an hour before serving for best flavor and texture. It will last up to one month when properly stored.
# Additional Notes:
01 -
Use fresh garlic—avoid sprouting or soft cloves for best flavor.
02 -
Neutral oils maintain bright garlic notes. Olive oil is too strong and can alter taste.
03 -
Take your time when emulsifying—the signature fluffiness depends on it.
04 -
If the emulsion breaks (the mixture looks runny or separated), rescue it with a small egg white or more lemon juice, blending slowly until it comes back together.