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5 Cups


0 hours 25 mins


0 hours 0 mins


0 hours 25 mins

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1 cup peeled garlic cloves (about 4 medium bulbs)

4 cups grape seed oil

2 Tsps. Kosher salt

1/2 Cup lemon juice, freshly squeezed


1. Add the 2 teaspoons of kosher salt and the peeled garlic cloves to your food processor. Pulse until chopped. Use a spatula to scrape down the sides of the bowl a couple of time to make sure they are finely chopped.

2. With the food processor running, very slowly pour a 1/2-cup of oil through the feeding tube on the processor. Allow the processor to run for 30 seconds before adding in 2 teaspoons of lemon juice. Repeat this step (adding 1/2 cup of oil, process for 30 seconds, then add 2 teaspoons of lemon juice) until both the oil and lemon juice are gone. It will take about 8 additions and you want to be sure everything is well blended and emulsified. You will know it is done with the whipped garlic spread is light and fluffy.

3. Spoon the mix into a bowl and let it rest for about an hour to cool down and come to room temperature. (It will be warm from all that mixing.) It is now ready to store in the refrigerator. 

4. I let it chill in the refrigerator overnight to let the flavors come together. Then serve with or on your favorite dishes. If you love garlic, this is for you. It is potent but works so great in salad dressings, as a spread on sandwiches, as a sauce or added to a dip. This is a winner!

NOTE: OK, this recipe is a game changer. I was doing a post on sweet and savory whips (I just started whipping everything and fell in love with the texture. Read more here) I happened to be at Pavilions (An upscale supermarket here in California) and saw a container of WHIPPED GARLIC. First of all, I never heard of it. Second, did someone know I was doing a post on whips? Was it a coincidence that all of a sudden there was whipped garlic staring at me and begging to come home? Needless to say, that container jumped into my cart with very little coaxing from me.

Let’s start with the fact that it was amazing and then move right into how do you make it. The ingredients were pretty simple and a little research unfolded a Lebanese garlic sauce called Toum. The ingredients sounded like what was on my store bought container. So apparently, this has been around for quite a while (and to think, I almost missed out!). Again, I never had it before but whipped garlic spread just sounded like heaven to me. I was thinking garlic bread, mashed potatoes, dips, and a beef sandwich with a garlic spread, salad dressings, etc.

As with a lot of the stuff I started whipping, I was skeptical that garlic cloves would whip…oh, but they do! Here are some tips when making this emulsion that will make this job easy and so much more delicious.
Use Fresh Garlic. Sounds simple, right? Make sure the garlic bulbs are medium in size, firm and don’t have any green sprouts on them (that means the garlic is getting old). I have made this using already peeled, fresh garlic cloves I found in the produce department and it came out just fine and saved me a ton of work peeling garlic. Just don’t use the chopped garlic in a jar. They don’t work.  Use already peeled, fresh cloves.

Make sure the food processor and blade is dry. Any trace of water can keep the spread from coming together. Dry everything well.
The packing and storing of the spread just requires that you let it cool on the kitchen counter uncovered until it is completely at room temperature. (At least one hour). If it is warm, condensation can form in the container and cause the spread to break. You can store this for up to two months in the refrigerator or put it in freezer containers in smaller portions and freeze for up to six months. This is another fabulous gift idea for your fellow foodies. Put it in cute jars with a bow and gift away!!!

SPECIAL NOTE:   if your spread breaks or separates, don’t panic, it is fixable. Leave about 1/3 of this mix in the food processor and add one egg white and process to combine. Add the rest of the mixture and process until nice and thick. There you go…a quick fix.
I can’t wait to hear what you think. There will be plenty of recipes coming that use this sauce as a base. Look for them soon.