Step 1: Prepare the Base

• In a tall, narrow 2-cup container (such as a wide-mouthed mason jar), combine:

  • 1/3 cup cold milk

  • 1 teaspoon fresh lemon juice

  • ½ small garlic clove

  • Pinch of cayenne pepper

• Let sit for 1 minute to allow the lemon juice to slightly acidify the milk.

Step 2: Blend the Base

• Using an immersion blender, blend on high speed for about 45 seconds until the mixture becomes frothy and lightly aerated.

Step 3: Emulsify with Oils

• With the blender running, slowly drizzle in ½ cup canola oil in a thin stream. Move the blender gently up and down to incorporate the oil gradually.

• After the canola oil is halfway in, begin to alternate with the ¼ cup olive oil, continuing to blend steadily.

• Keep blending until the mixture thickens and becomes smooth and creamy.

Step 4: Season and Finish

• Add a pinch of kosher salt (start small, then taste and adjust).

• Optional: Add a tiny splash more lemon juice or cayenne if needed for acidity or heat.

• Transfer to an airtight container and refrigerate.