• 1 cup canola oil
  • 1 head garlic , cleaned
  • 1 egg white (optional)
  • lemon juice
  • water
  • salt
  • 1 Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it's just the ticket.
  • 2 Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don't break the sauce!).
  • 3 You are creating an emulsion, like mayonaisse. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it'll 'break'. I like to keep this quite stiff as I use it like mayo. It is far harder to blend that way though.
  • 4 If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce). Conversley, thicken it by adding more oil — I have scared myself w/ an emulsion that was very fluid till I realized I had added too much lemon juice. So, more garlic, more oil, more blending and voila, problem solved.
  • 5 When most of the oil is emulsified, salt to taste.
  • 6 I have seen americanized versions of this sauce calling for everything from yoghurt to mashed potatoes(!) You not need a dairy product in this! Or potatoes, lol!
  • 7 Made this way, this will keep a long time, like mayo (the egg is optional). If it's too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise!