Garlic cloves get whipped into a fluffy, paste-like base, then coaxed into a thick, cloud-white emulsion with nothing more than lemon juice, ice water, and a slow, steady stream of oil. The magic is all technique here — patience with the drizzle is what turns simple pantry staples into something impossibly thick and fluffy, with a texture closer to whipped mousse than a typical sauce. It builds into soft, billowy peaks that hold their shape on a spoon, with a sharp garlic bite mellowed by bright citrus. A short chill in the fridge rounds out the flavor and firms it up even further, making it a fantastic make-ahead condiment for grilled vegetables, roasted potatoes, or spreading on warm bread. This one is a naturally great fit for a plant-based table, delivering serious punch and creaminess without a drop of dairy anywhere in sight.
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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 every 20 seconds, until the garlic is finely minced and paste-like with no large chunks remaining.
With the food processor running, add 1 tbsp of the lemon juice and process until fully incorporated, about 15 seconds. Then add 1 tbsp of the ice water and process another 15 seconds. The mixture should look slightly lightened and fluffy.
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