This whipped garlic sauce is pure emulsion magic: raw garlic and salt get pulverized into a paste, then slowly built up with neutral oil and bright lemon juice until it transforms into something impossibly light and cloud-like. The ice water at the end is the trick that pushes it over the top, turning the mixture bone-white and fluffy enough to hold soft peaks like a spread rather than a sauce. It's punchy, garlicky, and tangy in a way that instantly upgrades grilled vegetables, roasted potatoes, or a simple bowl of grains. Since it's built entirely from garlic, oil, lemon, salt, and water, there's nothing to second-guess here — it's a naturally plant-based staple that fits effortlessly into a vegan spread or dip rotation. Make a jar and keep it on hand; a spoonful goes a long way.
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Place the garlic cloves and kosher salt in the bowl of a food processor. Process for about 1 minute, stopping to scrape down the sides twice, until the garlic is very finely minced and begins to form a paste.
With the food processor running, add 1 tbsp of the oil through the feed tube and process for 30 seconds. Add another 1 tbsp of oil and process again for 30 seconds. Repeat this one-tablespoon-at-a-time addition for the first 1/4 cup of oil — this slow start is the critical step for building a stable emulsion.
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