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