In the cup of a hand mixer, add the garlic cloves, 2 egg whites, salt, 2 ice cubes, and a small amount of corn oil.

Start mixing while holding the mixer firmly at the bottom of the cup. Blend until the mixture becomes smooth and creamy.

Once smooth, begin pouring the oil in a very thin, steady stream while continuously mixing. Do not lift the mixer from the bottom at this stage.

When you have added about half of the oil, add the lemon salt. Continue mixing.

Keep pouring the remaining oil slowly in a thin stream. The mixture will start to thicken and become firmer — this is normal. The lemon salt helps stabilize and strengthen the emulsion.

It is very important to add the oil gradually, never all at once, to prevent the mixture from breaking.

The mixture must stay cold throughout the process. For best results, place the garlic cloves and the oil in the freezer for a short time before starting.

If the garlic dip becomes too firm, add a small amount of very cold water while mixing to loosen it to your desired consistency.

If needed, dilute further with a little cold water — but add it gradually.

For a clearer understanding of the texture and technique, I recommend watching the full video demonstration.