2 egg yolks

1 tbsp (15 ml) white wine vinegar

1 tbsp (15 ml) water

1 cup (250 ml) canola oil

1/2 clove garlic, finely chopped (optional)

Salt and pepper

In a bowl over a double boiler of simmering water, whisk the egg yolks, vinegar and water and cook for about 2 minutes or until it becomes thick, warm and frothy. Do not overcook the egg yolks as they can curdle.

Remove the bowl from the double boiler. Off the heat, add about a third of the oil, drop by drop, whisking constantly. When the mayonnaise starts to thicken, drizzle in the remaining oil, whisking constantly. Add the garlic if desired. Season with salt and pepper.

Pour into a sealable container. This mayonnaise will keep for about 1 week in the refrigerator.

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