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1
Use a blender as the well on a food processor is too big for this.
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2
Try a wand blender, I havent, but if you have a strong one, I bet its just the ticket.
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3
Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil.
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4
Blend and add remaining oil by the teaspoon whilst continually blending.
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5
Expect to spend a little time now, dribbling in the canola oil (dont break the sauce!
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6
).
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7
You are creating an emulsion, like mayonaisse.
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8
Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, itll break.
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9
I like to keep this quite stiff as I use it like mayo.
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10
It is far harder to blend that way though.
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11
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).
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12
When most of the oil is emulsified, salt to taste while still blending.
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13
I have seen americanized versions of this sauce calling for everything from yoghurt to mashed potatoes (!)
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14
You not need a dairy product in this!
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15
Or potatoes, lol!
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16
Made this way, this will keep a long time, like mayo.
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17
If its too garlicky for you, add another 1/2 C oil like you did the first cup.
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18
This is the real deal, promise!
