Courtesy of PureZing

Makes 3 cups

INGREDIENTS:

9 large garlic cloves, peeled and trimmed
2 Tablespoon fresh lemon juice
3 large egg yolks (organic, free-range eggs)
2 cups extra virgin olive oil
Sea salt

DIRECTIONS:

Combine the egg yolks and lemon juice in a blender and whirl till frothy and light. Add the garlic and puree.

With processor running constantly, slowly drizzle in a small steady stream of olive oil.
Add the oil slowly so it has time to emulsify. Add a pinch of sea salt.

Put mayonnaise into a bowl and cover. Will keep for 4-5 days in the refrigerator.

Use mayonnaise on wraps, with grilled meats, fish, steamed vegetables, pasta and potatoes.