1 cup garlic cloves peeled (roughly 3 heads of garlic)
1 teaspoon salt
4 cups canola oil
1/4 cup lemon juice (about one lemon)

Place the garlic cloves and salt in a large food processor and puree until smooth. It's a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed.
Turn the machine back on and slowly drizzle in the oil (as slowly as you can) through the lid starting with 1/2 cup. After the first 1/2 cup has been added, pour in a teaspoon of the lemon juice.
Continue alternating between 1/2 cup of the canola oil and a teaspoon of the lemon juice until you've added all of the oil and lemon juice. Alternating between the two is the key to proper emulsification which creates the light and fluffy garlic sauce.
You know it's done when the sauce is white and thick with a similar consistency of mayonnaise. It usually takes about 10-15 minutes.

NOTES:
Do not replace canola oil with olive oil, it will ruin the end result. You can use vegetable or corn oil.
If the mixture breaks while processing, stop adding additional oil and lemon juice and continue pulsing until it comes together again.
Store in an air-tight container in the refrigerator for up to 1 month.