1 head garlic (12-14 cloves)
1/3 cup fresh lemon juice
1/2 Tablespoon salt
1/2 cup canola oil
Crush and peel a whole head of garlic (about 12 large cloves).
Cut into quarters.
Place raw garlic in a heavy duty blender with 1/2 Tablespoon of salt and juice of two large lemons (about 1/3 cup).
Pour 1/2 cup of oil (I used canola oil) into a measuring cup and pour a small amount of oil from cup onto garlic (just enough for a light layer).
Purée the garlic, salt and lemon juice on "Hi" and begin pouring a slow, steady stream of oil through the blender's handle hole until everything has coalesced.
Transfer to a bowl and allow to cool completely in the fridge.
After about an hour the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.
This is wonderful on chicken.