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Begin by removing the inner germ from each garlic clove to prevent the sauce from turning green while stored in the refrigerator.
Add a generous pinch of salt and finely mince the garlic.
Scrape down the sides of your food processor and secure the lid, which has a hole for adding oil.
Slowly alternate adding avocado oil and lemon juice through the hole in the lid. This gradual process helps maintain the emulsion between the oil and lemon juice.
Continue alternating between the oil and lemon juice until the mixture thickens to a mayo-like consistency.
For the best flavor, let the garlic sauce rest in the refrigerator overnight, although it can be served immediately if desired.