Yield: 1 Cup
5 Garlic cloves
1 Egg, at room temperature
1 c Safflower oil, at room temp.
1 tbsp. Lemon juice
Crush the garlic in a food blender. Add the egg, and blend for 15
seconds. Very slowly add the oil through the top of the blender so
that an emulsion can take place. Stir in the lemon juice by hand.