1 large fresh egg & 1 large fresh egg yolk (preferably free-range or homegrown!)

1 T. fresh lemon juice

1 T. white balsamic vinegar -or- white vinegar

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. sugar or agave sweetener

2-3 large garlic cloves

2 C. canola oil

 

Method: In the bowl of a food processor or in a blender, process all the ingredients except the oil until garlic is thoroughly incorporated. With the machine running, very, very slowly add the oil in a thin stream. If the oil ever begins to pool on the surface, stop drizzling and allow it to incorporate before resuming. Transfer to a container and keep refrigerated. The mayonnaise is wonderful as a dip, with fish, with meats, and on sandwiches. Thin it with more oil to a pourable consistency to use as a salad dressing.