1 x clove of raw garlic [Australian]

25ml white balsamic vinegar

2 eggs [free range or best organic]

150ml extra virgin olive oil

300ml vegetable oil

lemon juice [one squeeze]

salt & pepper to taste

Peel garlic and cut into smaller pieces, put into a blender, add vinegar and whole eggs and blitz a few times to purée ingredients. Mixed the 2 oils and on slow speed add small quantities until emulsified or thickened, looking like a mayonnaise. Stop blending. Add a squeeze of lemon, salt & pepper and a few drops of [no more] boiling hot water. Blitz on high speed 2 -3 times for 2 seconds to mix in seasoning and stabilise emulsion.

Keep refrigerated at all times.

Perfecto!