How long will a lemon garlic oil sauce last?

I regularly make a jar of sauce that is equal parts lemon juice and olive oil with 3-4 raw crushed garlic cloves, salt and pepper.

How long can I safely store this in the fridge, taking it out long enough to liquify and use on steamed veggies?

I’m curious if the acidity of the lemon negates any botulism risk.

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