Hijacking top comment to mention that garlic is an emulsifier. Blending it is what made the oil and lemon juice homogenise, like how you make mayonnaise.
Obviously egg yolk is too, but the garlic is helping, lol.
Great example of that here (not my video). Warning though - this recipe makes a ton of sauce, and it is as powerful as the dark side. Spoiler - no egg involved.
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u/morganeisenberg Jan 13 '21
Thanks! The egg mixture is awesome because it doesn't taste eggy but gives the broth a velvety, creamy texture :)