One small portion of fluffy egg-free garlic sauce, patiently emulsified by hand in a small mortar; a condiment, not a complete meal.
4 gGarlic
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0.5 tspWater
0.5 tspLemon Juice
1.5 tbspCanola Oil
To tasteSalt
In a small mortar, pound all the fresh garlic with a tiny pinch of salt until completely smooth, with no visible pieces. Scrape the sides repeatedly; a large food processor cannot work this single portion.
Add a few drops of oil and grind until completely incorporated. Continue drop by drop until the paste turns creamy, then alternate very small additions of the remaining oil with drops of lemon juice and cold water. Fully work in each addition before the next; incorporate all the measured liquids without leaving an oily pool.
Scrape all the pale thick sauce into a small dipping dish and use the whole amount as one condiment portion. The sauce contains no egg, yogurt or starch. Serve immediately; bread, meat and vegetables are not included.