4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil (not olive oil)
1/4 cup lemon juice
1 or 2 cold egg whites
In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.