Garlic Aioli

Best dip for vegies, bread, fish....

Ingredients
Juice from 1/2 a lemon
1/2 tsp white wine vinegar
At least 5 garlic cloves (more the better)
1 egg
1 tsp sea salt
Tabasco to tasty (optional)  
Olive Oil - will need at least 1 1/2 Cup good extra virgin oil


Place first 6 ingredients in a blender and cover with olive oil.   Turn blend on low.  With blender on, slowly dribble in olive oil.   When the quantity of the liquid is nearly doubled then increase the speed of the blender to medium low while continuing to dribble olive.     Maintain a slow stream of olive oil and slowly increase the blender speed.   The sauce should come together to form a nice mayonnaise like texture. 

Remove from blender and put in a glass container (jar) with a tight fitting lid.  You can adjust the sauce for salt.

You can serve it immediately but the garlic will be spicy.   As it stores in the refrig, the garlic will mellow.  It will last ~2 weeks in the refrig.