The best garlic mayo EVER people. I can’t find it anywhere online to link to, so here it is.
adapted from Martha Stewart Living Cookbook
Makes 1 cup
1 large egg
1 Tbsp. fresh lemon juice
1 tsp. kosher salt (I use 3/4 tsp.)
1 large garlic clove
1 cup canola oil (can use half extra-virgin olive oil)
Put everything, except for the canola oil, into the jar of a high-speed blender or food processor. Process until smooth. With the motor running, add the oil through the feed hole in a slow, steady drizzle. Let the motor run a little longer, stopping and scraping down the sides, if needed, until the mayo is thick. Taste and add more salt if needed. Transfer to a jar or bowl. Store in the fridge for about a week.
*This has a raw egg in it. If that bothers you or if you have compromised health, use a pasteurized egg instead. I make this all the time and have never once been sick. But “they” recommend not feeding raw eggs to pregnant women, the elderly, children, or anyone who has a weakened immune system. Use the freshest eggs you can find and it will be even better.