Ingredients
2 teaspoons Dijon mustard
1 large egg
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
1 teaspoon salt
1 cup canola oil
1 large clove garlic, minced to a paste
Preparation
In the bowl of a food processor, combine the mustard, egg, lemon juice, and salt; process 5 seconds. While processor is running, pour oil through feed tube in a slow, thin, steady stream; process until ingredients have been amalgamated. Transfer mayonnaise to a medium bowl; stir in garlic. Store in an airtight container, refrigerated, up to 2 days.
