1 pasteurized egg

1 pasteurized egg yolk

2 teaspoons Dijon mustard

¼ teaspoon garlic salt

2 tablespoons lemon juice

1-¼ cups extra-virgin olive oil

1 tablespoon boiling water

1. In blender or food processor, combine egg, egg yolk, mustard, garlic salt, and lemon juice. Blend or process until smooth. Remove cap from blender top, or remove feed tube cover from food processor. Very slowly, one drop at a time, begin adding the olive oil while the mixture is blending. Continue to add the oil as the mixture begins to emulsify.

2. Once the mixture looks like mayonnaise, you can add the oil in larger quantities, i.e., in a thin stream. Continue blending until all the oil is added. Then add 1 tablespoon boiling water and blend until combined. Store, covered, in the refrigerator for up to 4 days.

You can find pasteurized eggs in the dairy aisle of any large supermarket. Be sure to heed the expiration dates.

Emulsifying

Mayonnaise thickens and the sauce holds together because it is emulsified. That means that two ingredients that do not blend together are held in a stable form because of an emulsifier. In mayonnaise recipes, the two ingredients are egg yolk and oil; the emulsifier is the egg white and some type of mustard.