A good-quality, store-bought mayonnaise can also be used as a base: Whisk in the mustard, lemon juice, and garlic.
- Yield: Makes 1 cup
Source: Martha Stewart Living, June 1998
- 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
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.