Garlic Infused Oil Emulsified as a Sauce. This Sauce is for Garlic Lovers and can be used with many dishes or as an ingredient in other sauces.
Servings: 1 portions
Equipment
- Food Processor
Ingredients
- 1 C Garlic Cloves - - Degermed
- 1 tsp Kosher Salt
- 1 Tbl Lemon Juice
- 3 Tbl Cold Water
- 3 C Vegetable Oil - or other like Sunflower, Canola
Instructions
- Measure out 1 Cup of Garlic Cloves and Place into a Jar with a lid. Shake the Jar back and forth with some force to remove the Garlic Skin all at once.
- Chop the Garlic in Half Lengthwise and remove the germ if desired. Place into a Food Processor. Along with Kosher Salt, Water and Lemon Juice. Run the processor until a Paste is formed. You will have to scrape down the side quite few times.
- Once a Paste is formed. Through the Food Slot, Slowly Add 1/2 a tsp of Oil and let mix for 1 minute. Then Slowly Add in Oil 1 Tbl at a time with a pause in between to give time for emulsification. After 1 Cup Of Oil has been added you can add the Tbl of Oil at a time, a lot faster one right after the other with a moderate pour.
- Scoop out and refrigerate covered for up to 2 weeks, or Freeze if using as an ingredient and the consistency doesn't matter.
Notes
Removing the Germ is the Tiny Roots - Green Sprouts in the middle. This causes bitterness.
Chill the Oil for easier emulsification.
Start with 1/2 a tsp of oil slowly poured in and give it time to start emulsifying. Then start with 1 Tbl of oil at a time, very slowly. The rate at which the oil can be poured in increases as you add more.
Portion into ice cubes for cooking, Use as a Dip or as an ingredient in other sauces. This is also the Lebanese Garlic Spread for Garlic Fingers or Garlic Bread with added Herbs & Spices. It can be used anywhere, where Garlic and Oil are used.