1 Tablespoon white vinegar
1 Teaspoon Dijon Mustard (or preferred mustard)
White Pepper to taste
1 Cup oil
1 large Egg
Dash sea salt
2 to 3 Cloves Garlic (may be increased to six or more cloves for a powerful bite)


Place vinegar, egg, mustard, salt, pepper and garlic cloves in a blender or food processor. With machine running, slowly drizzle oil in until the mayonnaise is the thickness of whipped cream. Correct seasoning if necessary. This will keep refrigerated about 2 weeks. Yields 1 and 1/4 cups.

Chef: Caine

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