This potent condiment has all the heat and sharp bite of pure raw alliums. A tiny amount goes a very (very) long way. Use the freshest garlic possible; the enzymes break down over time, and the sauce can discolor as it ages.
What You Will Need
- 40 garlic cloves (7½ oz.), peeled
- 3 tbsp. distilled white vinegar
- 2 large egg whites
- 2 tsp. kosher salt
- 1 tsp. finely grated lemon zest
- 1 1⁄4 cups corn or vegetable oil
- In a high-powered blender, add the garlic and process to a fine paste. With the motor running on high speed, slowly stream in the vinegar, egg whites, salt, and lemon zest through the opening in the lid. Blend until completely incorporated and almost smooth. With the motor still running, very slowly stream the oil through the opening in the lid a few drops at a time. (Don’t rush this step; it should take at least a few minutes to incorporate all of the oil.) Continue blending until the sauce is thick and silky. Use immediately or transfer to an airtight container. The sauce will keep in the refrigerator for 3 to 5 days.