1 egg yolk

1 tbsp (15 ml) lemon juice

2 tsp (10 ml) Dijon mustard

1/4 tsp (1 ml) salt

1 clove garlic, chopped

1 cup (250 ml) canola oil

Pepper

In a bowl, combine the egg yolk, lemon juice, mustard, salt and garlic with a whisk. Drizzle about one-third of the oil, drop by drop, while whisking constantly. As the mayonnaise begins to thicken, add the remaining oil in a slow stream, whisking continuously. Season with pepper. Transfer the mayonnaise into a small serving bowl and refrigerate until ready to serve.

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