Step 1

It's best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.

Step 2

Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it's older garlic and there's a green stem inside, ensure you remove it.

Step 3

Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.

Step 4

Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.

Step 5

Add ½ cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there's a slow, but steady stream. Stop and scrape down the sides with a spatula.

Step 6

After the first ½ cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next ½ cup of oil.

Step 7

Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!