In a food processor or blender, add 1 large egg, 1 finely chopped garlic clove, and 4 teaspoons of fresh lemon juice. Secure the lid tightly and pulse the mixture for about 10 seconds until smoothly blended.

With the food processor running on a low setting, slowly drizzle in ½ cup of canola oil over a span of 30 seconds. Pause if necessary to scrape down the sides of the bowl.

Transfer the thickened mixture to a large bowl, and while whisking vigorously, slowly incorporate ½ cup of extra virgin olive oil. Continue to whisk until fully emulsified.

Add ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Stir well until all the seasoning is evenly distributed.

Serve immediately as a dip or spread, or store in an airtight container in the refrigerator for up to 4 days.