Carefully attach the blender top without the center piece. Puree the ingredients in the blender at medium speed. When they are well mixed to a puree turn the speed up and add the oils in a slow steady stream. An emulsion will begin to form quite quickly. By the time you’ve added all the oil to the blender you’ll have a light, creamy garlic mayo. It will be considerably lighter than any you’ve made without the poached egg and water.