Lebanese garlic sauce recipe

  1 full garlic bulb
  2 tablespoons vinegar or 1/4 cup fresh lemon juice
  Salt to taste
  1 and a half cups regular oil (canola or sunflower oil recommended)
  1/2 cup heavy cream
  Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar

1. Blend together all the garlic with salt.
2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup). 
3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.
4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.
5. Place in a jar, and store in the fridge for future use.

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