Ok, I know the editing of this video is cringy, but the excitement is totally real!
If you’ve ever tried making garlic paste the traditional way with a food processor, and wasted batch after batch of your good oil with failed attempts, you’ll totally get me.

It takes less than 10 seconds for it to “catch” and it’s worked every. single. time! So I just HAD to share the recipe and process with all of you garlic lovers too!

Here’s the full recipe and a few notes follow below:
INGREDIENTS:
2 Tbsp crushed garlic*
½ cup pure avocado oil**
½ Tbsp filtered water
½ Tbsp lemon juice, freshly squeezed
¼ tsp Himalayan or sea salt
1 egg white***
1 hand blender – the star ingredient!

DIRECTIONS:

1. Add all of the ingredients in a tall narrow container or jar with a wide mouth to fit your hand blender.
2. Place the hand blender onto the bottom on your container, turn it on, and slowly move it around in an up/down motion until it begins to “catch” (emulsify) and turns white almost immediately.
3. Continue blending until all of the oil is well mixed and it’s light and fluffy (10-15 seconds).
4. Enjoy as a dip next to potatoes, or spread on meat and chicken.
   Notes:

*My family LOVES a strong taste of garlic so 2 Tbsp was the right amount for us. You may want to start with 1 ½ Tbsp of crushed garlic and work your way up to 2 Tbsp.

**I’ve tried using extra virgin olive oil and extra virgin avocado oil. Both made it turn greenish-yellow and overpowered the taste. It’s good, but just not a similar alternative to the store-bought kind.

Pure avocado oil is refined, meaning the color and taste is bland compared to extra virgin varieties. But it’s still a healthier alternative to inflammatory oils like canola and soybean oil, and it kept the garlic paste white and the taste on-point, so it was the winner.

***If you prefer to avoid the egg white, it can also be made with a vegetarian emulsifying alternative called “aquafaba” (the water in which chickpeas or other pulses have been cooked in), but I haven’t tried it (let me know if you do!).

Enjoy and please share this super easy, fail-proof method with your garlic loving friends too!

Recipe inspired & adapted from @notquitenigella