Garlic Sauce

I love garlic sauce and there are lots of versions around but this is how I make it, it is worth the effort of peeling all the garlic cloves, it lasts a long time in the fridge, but it probably won't last too long cause its delish! It is so versatile, use it for garlic bread, add to  for aioli stirfries, as a dipping sauce, salad dressings, use with cooked meats, casseroles...pretty much anywhere you would use garlic. I used this last night with olive oil and loads of butter, loads of garlic sauce for garlic prawns and a big greek salad :) I used it again today to heat with the leftover pulled pork, so yum!

The lemon, salt and amount of olive oil is personal preference, so be sure to taste as you go!

4 whole heads of garlic, separate cloves and peel

juice of 2-3 lemons (120-150ml)

1 tsp salt, approx

100-200ml olive oil

Put everything in food processor except oil. Blend up and slowly add oil, until very smooth and creamy, taste and adjust with more lemon, salt or oil. Store in fridge.