2 egg yolks

1 tbsp (15 ml) Dijon mustard

1 small garlic clove, finely chopped

3/4 cup (180 ml) mixture of equal parts vegetable and olive oil

2 tbsp (30 ml) water

1 tbsp (15 ml) lemon juice

n a bowl, whisk together the egg yolks, mustard and garlic. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while continuing to whisk. Season with salt and pepper. Stir in the water and lemon juice. Transfer to a small bowl and refrigerate until ready to serve.

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