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Garlic Mayonnaise

2 ts Dijon mustard
1 lg Egg
1 tb Freshly squeezed lemon juice
( 1/2 lemon)
1 ts Salt
1 c Canola oil
1 lg Clove garlic, minced to a paste

In the bowl of a food processor, combine the mustard, egg, lemon juice, and salt; process 5 seconds. While processor is running, pour oil through feed tube in a slow, thin, steady stream; process until ingredients have been amalgamated. Transfer mayonnaise to a medium bowl; stir in garlic. Store in an air tight container, refrigerated, up to 2 days. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Yield: 1 cup

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