• 1 Whole Country Hen Egg plus one yolk
• 1/4 tsp. Dijon-style mustard
• 1 tsp. salt
• 2 Tbs. of fresh lemon juice
• 1 small clove garlic, pressed through a garlic press (optional)
• 1 cup olive oil, or a mixture of olive and salad oil

In a blender or processor, blend for a few seconds the whole egg, egg yolk, mustard, salt and lemon juice. With the motor running, pour in the oil very gradually and continue beating until thickened and creamy.

Thanks to Keith McDuffie for this recipe!

Yield: