By Chef Casey Corn
- 1 cup peeled garlic cloves
- 1 tsp salt
- ¼ c freshly squeezed lemon juice
- ¼ c The Truffleist truffle oil
- 3¾ cup sunflower, grapeseed, or any other neutral oil
Place garlic and salt in a food processor, and blend, scraping sides down periodically, until it forms a paste.
With processor running, pour in lemon juice in a slow steady stream, followed by the truffle oil, then the neutral oil, also slow and steady.
Keep an eye on the mixture…it shouldn’t be runny, and as soon as it reaches optimal emulsion, stop adding oil.
Scrape out of food processor, and serve with anything. Keep refrigerated after using.
Serve with pita, crudités, or as a sauce for roasted or grilled meat, seafood, and/or vegetables.