Ingredients

• 2 large garlic bulbs (120g - 140g cloves)
• 2 tsp salt
• 80ml lemon juice
• 400 ml olive oil

Preperation

1. Peel garlic. Optionally cut in half to remove germ for a less bitter taste.
2. Put garlic and salt into food processor and purée.
3. Scrape down the sides and add 2tbsp of lemon juice.
4. Repeatedly drizzle in 100ml of oil, slowly, and then 1 tbsp of lemon juice

Notes

• If the emulision breaks, add in 4 tbsps of canned chickpea liquid (aquafaba) and blend with the food processor or an immersion blender.

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This recipe is based on the one from Baking Hermann