Egg and dairy free mayonnaise
½ cup soy milk
½ clove garlic, very finely chopped
⅓ tsp salt
1 tsp lemon juice
⅓ tsp mustard (optional - I sometimes use this, sometimes not, depending on what the sauce is to be used for. But no matter what, only use very little as the strong flavour takes over otherwise)
½ cup olive oil
Add all ingredients apart from the olive oil to a blender and let it run for a minute, before very slowly adding the olive oil, while still blending on full speed. The slower you add the olive oil, the easier it will be for the sauce to thicken, to take your time. No rush.
Adjust the seasoning (more salt, mustard, lemon juice) before pouring it into a covered jar and placing it in the fridge for at least half hour.