• Peel 3-4 cloves of garlic and grate finely to make 1 ½ tsp. raw garlic.

Immersion blender

• Place the grated garlic, 1 cup extra-virgin olive oil , 2 TB Dijon mustard, ¼ cup lemon juice, 2 TB water, and 2 tsp. sea salt (to taste) in a deep 2-cup container. Insert a hand-held immersion blender and mix until the dressing is emulsified. It won't take too long, and the dressing will be very smooth, light yellow, and slightly thickened.
• Stir in 1 ½ tsp. dried oregano, 2 tsp. dried basil and 1 tsp. cracked black pepper.

Standard blender

• Place the grated garlic, 1 cup extra-virgin olive oil , 2 TB Dijon mustard, ¼ cup lemon juice, 2 TB water, and 2 tsp. sea salt (to taste) in the jar of a standard blender. Blend on high speed until dressing is emulsified. It won't take too long, and the dressing will be very smooth, light yellow, and slightly thickened.
• Stir in 1 ½ tsp. dried oregano, 2 tsp. dried basil and 1 tsp. cracked black pepper.

Hand whisk

• Your dressing won't be as creamy and will separate if you use a hand whisk, but it will still taste amazing. Warm all your ingredients to room temperature and gradually whisk olive oil into the other ingredients.

Store

• Pour dressing into a bottle and refrigerate for up to a month.