<Insert long winded food-porn introduction here>

I have a better idea. Mix everything in mini processor and see how you go.

Ingredients & Pricing

There are two versions. Olive oil based (monounsat). Or pouring cream based (sat fats). Each batch = last to a good week or even more as condiments.

Olive oil based.

1. 75g of peeled garlic. ($2 or even can be found for $1 on 500g vacuum sealed). 22 cents used up.
2. 50ML Olive Oil . ($4 for Woolworths or Coles® 500ML EVOO). 40 cents used up.
3. A teaspoon of greek yoghurt full fat. ($3.5 ALDI® lyttos gets my firm recommendation). Approx. $0.015 used up. 
4. (Up to) 2 tsp of guar gum approx 6 grams total. ($6 per 250g pouch). 14 Cents used up.
5. A tablespoon of Apple Cider Vinegar. 20ML. ($3.25 for 500ml ALDI® organic ACV). 13 cents used up.
6. (optional) 1 tsp of Mustard: helps with to mimic a DIY mayonnaise palate. 
7. (optional) aromatic herbs : rosemary, sage, marjoram, thyme, etc.
8. (no more) than 125ML of water. Experimentation advised.

Tallying up the price - it takes approximately $19.25AUD as "Recipe Initial Investment". But it takes 93 CENTS to make each batch.

For Pouring Cream Version = substitute olive oil with 120ML ALDI® Farmdale pouring cream ($1.5 per 350ML / 50 cents used up) to match calories to the EVOO, comparatively.

With addition of mustard (<1g carb per serve variety), rosemary  herbs adds $3 to the initial investment. But then again, these condiments do last for quite some time. Depending on the nutritional macros you may or may not need to add in more other fats.

Execution.

Mix everything in mini processor to desired consistency. These can take anywhere between a minute to full 2 minutes of blending for a while. Stop then assess. Repeat.  Salt, pepper, garnish herbs and away you go.

The only tricky bit here is to get the right consistency. This is determined by:

• How much water used. Do not use more than 125ML.
• How much guar gum used. Use at least half a teaspoon, however any more than this may "numb" the garlic flavour.
• Fridge time - the longer, the slightly thicker.
• If making the pouring cream (sat fat version) - how long is it blended. The longer = the more fluffier and thicker YIELD  as result.

Generally speaking, the priority would be more emphasized towards the guar gum. As it is primarily the thickener agent.

If you are making the pouring cream (sat fat version), you will be in for a treat. The previously (wet) ingredients will "bloom" the longer it is blended in the mini processor. I was actually surprised that overall yield was almost double in size; based off from all ingredients in their original, unblended state.

Nevertheless the consistency should be roughly that of an oily-porridge like finish. The pouring cream version would be thicker.

Servings & Macros

One batch roughly equals to 10 full (really substantial) condiment of 35g. Do not underestimate the small serving size. The thickness of the guar gum undoubtedly adds volume to your dishes. Added with other fats & rotating with other few condiments, both helps me to prolong these condiments for as far as three and half (3.5) weeks.

Another no frills recipe done. Post your thoughts below.