Cava Garlic Sauce Recipe
If you’ve ever tasted that creamy, bold garlic sauce from Cava, you know what I’m talking about. It’s smooth, strong, and downright addictive. Well, you don’t need to order out anymore-this homemade Cava garlic sauce recipe brings that same magic straight to your kitchen.
Ingredients
- 1 cup fresh garlic cloves peeled and sprout removed
- 3 cups neutral oil like canola or sunflower oil
- ½ cup fresh lemon juice
- 2 teaspoons kosher salt or thick salt
Instructions
- Peel fresh garlic cloves. Slice each clove in half and remove the green sprout in the center (this reduces bitterness).
- Place the garlic and salt into your food processor. Pulse until finely minced. Scrape down the sides to ensure even texture.
- With the food processor running, slowly drizzle in 1–2 tablespoons of oil. Pause, scrape the sides, and repeat with a few more tablespoons. The garlic will begin to turn into a paste.
- Begin alternating between lemon juice and the rest of the oil-drizzling in slowly with the motor running. Keep scraping and blending for about 15 minutes until a thick, fluffy white sauce forms.
- Transfer the sauce to a glass container. Cover it loosely with a paper towel and let it rest for 24 hours to absorb moisture. Then, seal it with a lid and refrigerate.
Video
Notes
Store the garlic sauce in an airtight glass container in the fridge for up to 3–4 months. No reheating is needed-just use it cold or bring to room temp for spreading or dipping.