Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender

Blend on medium and scrape the sides down when the garlic goes flying everywhere

Add the egg white and blend on medium

Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good

At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine

Switch to a slow blend, and add the rest of the lemon juice in slowly too

Add the rest of the oil in the same fashion

Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light. Water seems to do wonders for the texture, I’m not sure why