Recipe + Photo by April Viar 

This ones for the real garlic lovers out there. Raw garlic blended with olive oil, Truff Certified Vegan Black Truffle Oil and a dash of fresh squeezed lemon juice. This sauce is perfect for drizzling over vegetables or tofu, serving as a dip, or enhancing your go-to dishes with that extra garlic kick. This simple and versatile sauce is sure to become your new culinary obsession. 

Servings: 16

INGREDIENTS 

• 1/4 tsp salt
• 1 cup olive oil 
• 2 bulbs of garlic, peeled
• 2 tbsp fresh squeezed lemon juice 
• 4 tbsp Truff’s Certified Vegan Black Truffle Oil 

DIRECTIONS 

• Add the garlic, lemon, and salt to a food processor. Process until the garlic is minced, scraping down the sides as needed.
• While blending, slowly pour in the olive oil until the mixture emulsifies and becomes smooth.
• Continue and carefully drizzle in the Truff Certified Vegan Black Truffle Oil. 
• Once blended, taste and add more salt if needed.

NOTES

• I like to pour the sauce into a canning jar with a tight lid and keep it in the refrigerator for 7 to 10 days.