Mod Ozzfest 2013 -- Mike's Garligorge Sauce

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1 head of garlic, cloves peeled
• 1/4 c. olive oil
• 3 tbsp. lemon juice
• 1/2 tbsp. coarse salt

Put garlic cloves in a food processor or blender. Add lemon juice and blend. Stop a couple of times to scrape smashed garlic from sides of container. When garlic is appropriately pulverized, add olive oil and salt. You can either add the oil in a slow stream while blending, or just dump it in and puree until the mixture is the consistency of thin mayonnaise.

You can refrigerate the sauce if you're making it ahead. Allow to come to room temperature before serving.