- 1 clove garlic, chopped
- 1/4 teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon dijon mustard
- 1 cup canola oil
- 1 tablespoon freshly squeezed lemon juice
Using a mortar and pestle, mash the garlic with the salt to form a paste-like consistency. Stir in the egg yolks and mustard.
Whisk in canola oil, a few drops at a time to begin with, mashing and stirring slowly until well combined and emulsified. Take your time with this; if the oil is added too quickly, the mayo can split and you will have to start all over again. Once about half the oil has been incorporated, you can start to add the oil in a thin, steady stream, whisking constantly. If, halfway through, the mayonnaise is too think, add 1 tablespoon water to loosen it. Stir in the lemon juice.
Store in an airtight container, refrigerated, for up to 2 weeks.
Makes 1 cup.