Beta's Garlic Gone Wild Sauce
Prep time
Total time
Makes about 185ml/6fl oz/3/4 cup
Serves: 8
  • 1 garlic bulb, separated into cloves
  • 1 tsp sea salt
  • 1 egg white
  • 250ml/9fl oz/1 cup sunflower oil
  • Juice of 1?2 lemon, or more to taste
  • ?2 tsp finely chopped mint leaves (optional)
  1. Pound the garlic cloves and salt using a pestle and mortar or small food processor until a paste forms. If using the pestle and mortar, transfer the garlic paste to the food processor, add the egg white and process for 1–2 minutes or until well incorporated, frothy and smooth.
  2. While the blade is running (if your machine has a funnel), add the oil a little at a time (start with adding 1 teaspoon at a time for a few times and then gradually move up to 1 tbsp at a time) until the mixture reaches a creamy consistency. As the mixture emulsifies it will turn a pure white colour and will have a fluffy, creamy texture.
  3. Alternatively, you can add a little oil at a time intermittently (start with 1 teaspoon at a time for a few times and then increase to 1 tablespoon at a time) and running the blade for about 30 seconds at a time, repeating until the mixture has emulsified.
  4. Finally, add the lemon juice and pulse for a further 20 seconds. Mix in the chopped mint, if using, then taste and adjust the seasoning as required.
Recipe by Bethany Kehdy at