Olive Oil Mayonnaise with Garlic
|Egg yolk/1/3 cup prepared egg substitute||1|
|Red wine vinegar||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), sliced|
|Olive oil||1 Cup (16 tbs)|
Put the eggs in the blender.
With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed.
Pour the oil into a small pitcher.
With the motor running, add the oil in a slow, steady stream through the feed tube until the mayonnaise is thick and will incorporate no more oil.
To store, pour boiling water into a clean jar and lid, and invert them.
When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator.