Ingredients:

2 eggs
2 garlic cloves (peeled)
Ground pepper (a pinch, black or white)
Salt to taste
Oil (neutral, like sunflower, canola, or light olive oil – about 200-300 ml, added gradually)
Lemon juice (to taste, about 1-2 tablespoons)

Method:

In a tall, narrow container (ideal for the hand blender), add the two eggs, the two peeled garlic cloves, a pinch of pepper, and salt to taste.

Start blending with an immersion blender (minipimer/hand blender) held at the bottom. Slowly pour in the oil in a thin, steady stream (like a drizzle) while keeping the blender running and moving it up and down slightly as the mixture emulsifies and thickens.

Continue blending until it becomes thick and creamy. Finally, add lemon juice to taste, blending a bit more.

Taste it to check the seasoning – adjust salt, lemon, or even add more garlic if needed.

When ready, transfer to a container and refrigerate covered with plastic wrap (directly touching the surface to prevent a skin from forming).

Always return it to the fridge covered with plastic wrap after use.

Consume within 4-5 days maximum due to the risk of salmonella from raw eggs.