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![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/05\/garlic-sauce.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n\n- Garlic<\/li>\n\n\n\n
- Lemon<\/li>\n\n\n\n
- Oil – canola, vegetable or safflower<\/li>\n\n\n\n
- Salt<\/li>\n<\/ul>\n\n\n\n
While I prefer to use a plain flavored oil in this recipe (like canola or safflower), you could use something with more flavor like olive oil or avocado oil to blend those flavors with the garlic and lemon.<\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/05\/how-to-make-garlic-sauce.jpg\")
<\/figure>\n\n\n\nDirections<\/h2>\n\n\n\n
Peel the garlic. In a food processor, add the garlic, lemon juice and salt. Puree. Add the oil in batches or as the food processor is running (depending if yours allows for this).<\/p>\n\n\n\n
Use a rubber spatula to whip down the sides as needed, so all the garlic gets well blended. The mixture sort of resembles the consistency of mashed potatoes. <\/p>\n\n\n\n
You can use this garlic sauce right away or store in an airtight container in the refrigerator for up to 5 days. The flavor will deepen the longer you store this sauce. <\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/05\/garlic-sauce-ingredients.jpg\")
<\/figure>\n\n\n\nHow to peel garlic<\/h2>\n\n\n\n
I’ve found the best way to peel garlic cloves is to place them on a cutting board, a few at a time. Then turn your knife sideways, so it’s flat, over the garlic. Lightly smash the top of the knife with your fist, smashing the cloves a little. Then peel the papery outside away. <\/p>\n\n\n\n
You can sometimes find garlic cloves already peeled in bags at some grocery stores, which is convenient but usually a bit more expensive. <\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/05\/prepping-garlic.jpg\")
<\/figure>\n\n\n\nMore Homemade Sauce Recipes<\/h2>\n\n\n\n\n- Alfredo sauce<\/a><\/li>\n\n\n\n
- Pomodoro sauce<\/a><\/li>\n\n\n\n
- Vodka sauce<\/a><\/li>\n\n\n\n
- Pesto<\/a><\/li>\n\n\n\n
- Pizza sauce<\/a><\/li>\n\n\n\n
- Chimichurri<\/a><\/li>\n\n\n\n
- Mole sauce<\/a><\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/05\/garlic-sauce-recipe.jpg\")
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While I prefer to use a plain flavored oil in this recipe (like canola or safflower), you could use something with more flavor like olive oil or avocado oil to blend those flavors with the garlic and lemon.<\/p>\n\n\n\n Peel the garlic. In a food processor, add the garlic, lemon juice and salt. Puree. Add the oil in batches or as the food processor is running (depending if yours allows for this).<\/p>\n\n\n\n Use a rubber spatula to whip down the sides as needed, so all the garlic gets well blended. The mixture sort of resembles the consistency of mashed potatoes. <\/p>\n\n\n\n You can use this garlic sauce right away or store in an airtight container in the refrigerator for up to 5 days. The flavor will deepen the longer you store this sauce. <\/p>\n\n\n\n I’ve found the best way to peel garlic cloves is to place them on a cutting board, a few at a time. Then turn your knife sideways, so it’s flat, over the garlic. Lightly smash the top of the knife with your fist, smashing the cloves a little. Then peel the papery outside away. <\/p>\n\n\n\n You can sometimes find garlic cloves already peeled in bags at some grocery stores, which is convenient but usually a bit more expensive. <\/p>\n\n\n\n<\/figure>\n\n\n\nDirections<\/h2>\n\n\n\n
<\/figure>\n\n\n\nHow to peel garlic<\/h2>\n\n\n\n
<\/figure>\n\n\n\nMore Homemade Sauce Recipes<\/h2>\n\n\n\n
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