This is a wonderful garlicky accompaniment to roast chicken or meat, kebabs or even pizza. The garlic is prepped by drizzling oil and lemon juice as it grinds down and it emulsifies similar to a mayonnaise. Many recipes use potatoes as well but I use pure garlic. The taste is very intense, but it’s authentic. If you would like to tame it down or increase its quantity to serve a crowd, you can fold in some sour cream. You may be tempted to use Olive oil, but it’s rather heavy so a light Canola works best.
For this process, it’s very beneficial to have a food processor with a feeder tube so you can slowly drizzle in the oil and lemon while the garlic is emulsifying. The down side to this is for a small amount of garlic in a large food processor, the garlic has a chance to move too far away from the blade and it’s not easy to completely turn into a paste. To counter this, I usually start with a food processor with a feeder tube and then scrape it out and puree it in a smaller processor.
- 1 cup roughly chopped garlic
- 1/2 cup canola oil
- Juice of 1 lemon
- Coarse salt
- Add the garlic to a food processor with some salt
- Drizzle in the oil and lemon juice
- Process till smooth. If not smooth, transfer to a smaller processing bowl and whip till smooth