This is an initial pass, modified from a recipe online, but I wasn't completely happy with the meringue-like texture that I got from this one (I could be biased, I despise meringue). The next time I think I'm going to skip the egg white and add some lecithin as an emulsifier, though the acidity of the lemon juice may keep that from working well. If the lecithin works it would also make this generally fridge stable unlike something with raw egg in it.
6 cloves garlic
3-4 T lemon juice (to taste)
salt to taste
1/4 C neutral flavored oil
2T cold water
1 egg white
Food processor the garlic, a pinch of salt, and 1 T of lemon juice together. Add the egg white and processor some more. Drizzle in half the oil while blending, then alternate slowly adding the lemon juice and the rest of the oil. At the end add water while checking the consistency, and adjust the salt of necessary.
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