Servings:

about 20 desert spoonfuls

Level of difficulty:

Easy

Ingredients

Any light food oil I use maize oil (corn)
Light olive oil, look for a specific gravity of around 0.4
1,2, or 3 cloves of garlic
1/2 teaspoon of sea salt
1 large egg
chopped flat leaf parsley about 1 heaped tablespoon
1/2 a fresh lemon juiced

Method

I mix about 3/4 maize or corn oil with about 1/4 olive oil by volume and keep this in a separate bottle.

Crush as many cloves to your own taste, by whatever method you choose, garlic press, side of a knife or pestle and mortar use the salt to help grind it to a paste

Place this mix into a vessel of your choice I use a tall plastic jug to save my shirts
Add a little of the oil mix, whiz with a blender
Add the egg and blend adding oil in a drizzle until it becomes thick beware do not over blend it or it will split, if it splits use a clean vessel and add a little of the split mix add another egg and start again.

When its thick and creamy add the chopped parsley and lemon juice blend briefly

Place in a screw topped jar and chill

Will keep for a week in the fridge

For those watching their weight use a measuring jug to dispense the oil then determine the amount used, add your egg value and while spooning it into the jar count the number of dessertspoon full's do your sums and add to your food diary.

Don't be afraid to experiment with other herbs a little mint is lovely, sage and rosemary add a twist although not traditional, you could colour with a little tomato sauce

It really works we have never seen a vampire bat since we moved here! Although I recommend both partners may wish to eat it at the same meal.