You will need a food processor with the standard blade for this recipe. An 8 cup should do nicely.
Peel the garlic, measure the oil, squeeze and measure the lemon juice, measure out the salt and the ice water.
Start Whipping!
Add the garlic and kosher salt to the food processor. Pulse for 30 seconds to break down the garlic into smaller pieces. Scrape the garlic down from the sides of the food processor. Mix on high for 3 minutes, stopping every minute to scrape the sides.
Your food processor will not stop during the entire process from this point on. Measure one cup of oil from the 3.5 cups into a smaller measuring cup. Turn on the food processor and slowly drizzle the 1 cup of oil into the processor. Now, slowly drizzle in 2 tablespoons of lemon juice.
You should start to see the whip begin to form. Repeat with 1 cup of oil and 2 tablespoons of lemon juice.
Now, the measurements will change slightly. Measure one-half cup of oil into the smaller measuring cup. Slowly drizzle the 1/2 cup of oil into the processor. Now, slowly drizzle in 1 tablespoon of lemon juice. Repeat with 1/2 cup of oil and 1 tablespoon of lemon juice.
Slowly drizzle the rest of the oil into the garlic whip. Now, slowly drizzle 2 tablespoons of ice water into the whip. Turn off the food processor and take a look at the fabulous garlic whip. Oh, and give it a taste.
Serving and Storage
Serve with Chicken Shawarma, other chicken dishes, Saffron Rice, or use as a dip for french fries, artichokes, and so much more.
Store in an airtight container in the fridge for up to 4 weeks.