Cheryl's Garlic Sauce

This will go with my recipe for stuffed grape leaves!

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 1  large lemon, freshly squeezed, to taste
• 1  teaspoon salt
• 6  garlic cloves, to taste
• 2  teaspoons  balsamic vinegar
•  light olive oil (by Filippo Berio)
• 1  pinch mint (dry)

Directions

1. Using a heavy duty blender add all ingredients except the oil. Turn blender on and blend thoroughly.
2. While still on, slowly add a few drops of oil to start the emulsification and then pour very slowly, I mean very slowly (a very small stream) and blend till yogurt texture.
3. Then add the dried mint and blend for a few seconds.