4 Heads garlic; cloves peeled
1 c Lemon juice
1 ts Salt
3 c Sunflower oil; up to 4 c
Put in blender (NOT a food processor) and blend until
smooth on medium. Add in an extremely slow stream, 3
to 4 cups of sunflower oil. Blend constantly on about
medium. It should become like a thick white mayonnaise
consistency.
Store in refrigerator in a glass container.
Serve with meats, as a seasoning in salad dressings or
on pocket bread sandwiches.
This is a tricky recipe. Sometimes it "breaks". That
is, it stays thin instead of the mayonnaise consistency.
The flavors remain the same. If it separates in storage,
just stir or blend again.
