Yes, this is the kind you ask extra for on your Shawarma🌯 Use it to marinate meats, sauté meat and vegetables, dips, and add in to salad dressings. 1 measuring cup full of garlic cloves (peeled, trimmed, green insides removed) Water, enough to fill the measuring cup to the top with the garlic (no specific measurement for this) 3 cups sunflower/vegetable/canola oil (no other oils can be substituted) 1 tsp salt 1 tsp citric acid 🔸 Place the garlic and water in the food processor and blend it well 🔸 Start to very slowly stream in the oil with the food processor running 🔸When there is about a cup of oil left, add in the salt and citric acid 🔸Continue to stream the rest and keep a close eye on it towards the end. When you reach the fluffy consistency, stop. You could end up over mixing it and then it separates. Just keep a close eye during the last cup of oil. ⚠️⚠️In case the garlic isn’t emulsifying after streaming the 3 cups of oil, add in 1 egg white and pulse a few times. It should fix it.⚠️⚠️ but it’s no longer vegan if you do and will only last about 2 weeks in the fridge. 🔸 Store in a glass container in the fridge for up to a month or two