Garlic has been used for food and medicine in many cultures for thousands of years. It is a great source of vitamin C, B6 and B5, plus calcium, iron, protein, and possible cardiovascular (heart) benefits!
Can be made a few days in advance
We use it on meats, fish, chicken, spread on sandwiches or base for bruschetta, and on top of vegetables.
1/2 cup (120 ml) room temperature garlic cloves
1/4 cup (60 ml) organic lemon juice
1/4 cup (60 ml) organic lemon juice
2 cups (480 ml) olive oil
optional: substitute with organic lime juice for those Latin American dishes
1. Pulse the garlic in a food processor or blender until it is finely chopped.
2. Drizzle in 1/2 cup (60 ml) of olive oil.
3. Add 2 tsp. (10 ml) lemon juice.
4. Repeat olive oil and then lemon juice.
5. Continue to process until it is a thick garlic mixture.
6. Scrape the sides of the bowl and continue pulsing to make a fluffy mayonnaise.
7. Transfer to a container. Cover with paper towel overnight. Then cover with a lid the next day.
Garlic is very easy to grow. Plant in the fall. One clove will produce a plant. The stems and flowers are edible also.
