1 ½cupscolorless oilsunflower, grapeseed, or canola
Wateras needed
Instructions
Place garlic and salt in a food processor and pulse, scraping down the sides of the bowl as needed, until the garlic is finely chopped.
Add 1 TBSP lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl a few times.
With the food processor running, start incorporating 1/2 cup of the oil, drizzling it in very slowly. Once the oil is incorporated, stream in another 1 TBSP lemon juice. Repeat this step with another ½ cup oil, then another 1 TBSP lemon juice. Then once more.
The texture should be smooth and creamy.
If needed, with the motor running, slowly stream in 1-2 TBSP water to loosen the sauce up a little bit.
Once finished, transfer to a lidded container and refrigerate for at least 1 hour.