First, check to see if your blender blades screw onto a standard mason jar. If it does, you make this without much clean-up.
I use a 12oz. mason jar, but a pint would be fine too.....into the jar add:
1 clove garlic, peeled
1 egg yolk, free range
3 T Lemon juice, fresh
2 t. Dijon style mustard, I don't bother to measure this
1/2 C. Extra Virgin Olive Oil
1 T coarse ground pepper
1/2 C. grated fresh Parmesan cheese
1/2 t. salt, "Real Salt"
I screw the blade/base component onto the jar and turn "up-side-down", place on the blender and pulse several times, and then blend at a medium speed. The mixture seizes up nicely for me even though I haven't drizzled in the olive oil like Julia Child says to do. I don't even bother to have everything room temperature which is supposed to be better.
This is very intense and satisfies those who need some real zing with something else bland. I screw on a regular lid to store and only need to wash the blades of the blender.