This is good with cold meats and hors d'oeuvres.
- 3 cloves garlic
- 2 eggs
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 3/4 cups vegetable oil
- 2 tablespoons wine vinegar
- Put garlic in food processor using steel blade. Process until finely chopped.
Remove steel blade, insert plastic blade (do not remove garlic).
- Add eggs and process
until light yellow and airy (10 to 15 seconds).
- With processor on, add mustard,
salt and 1 cup oil in a slow, steady stream through tube. When mixture becomes thick,
add vinegar and remaining oil.
- Use immediately or transfer to a jar, cover and refrigerate.