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Garlic Mayonnaise

1 Free-range egg
1 ts Dry mustard
Salt and pepper
300 ml Sunflower or olive oil
Garlic to taste

Crush the amount of garlic you require into the mayonnaise above, or into a commercial brand, about 30 minutes before serving. It is best eaten within 24 hours, because the garlic may turn slightly rancid after a longer period.

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