Essentially a very garlicky mayonnaise (known in France as aïoli), this fluffy spread makes me happy every time I use it in wraps or as a simple salad dressing or dollop it on grilled or steamed vegetables. I even scoop a little out and use it as the base for a bright, lemony sauté or stir-fry. Nutritionally, you get the benefit of keeping everything raw—olive oil’s incredible nutrients are best enjoyed in their natural state, as are the antioxidant and heart-healthy properties found in garlic. Just make sure you keep mints handy, since crazy-strong garlic breath is unavoidable here.
Makes 2 cups
Combine the garlic, lemon juice, and salt in a high-speed blender and blend until smooth. With the motor running on medium, slowly drizzle in the olive oil. Once all of the oil is drizzled in, cover the opening and raise the motor speed to high. Blend until smooth and emulsified, 5 to 10 seconds. The spread can be stored in the refrigerator for 2 to 3 days.
Tips For a recipe like this, where the garlic is the star, take the time to peel your own cloves extracted from whole heads rather than purchasing peeled cloves; the garlic will be firmer and fresher.
Tell your spouse or partner to get over the problem with garlic breath. Better yet, tell him or her to join you!