Ingredients

How to make it

  • Beat egg well in a small bowl with a hand whip until the egg gets frothy and foamy not as hard as a meringue as I did LOL but it didn't hurt the flavour at all! It just made it thicker and creamy.
  • Gradually drizzle salad oil while beating in until it resembles a light white mayonnaise like texture. Beat in garlic and dry mustard. Cover well and refrigerate immediately. It will keep for a week or more in the fridge as the vinegar stops the eggs from spoiling. Serve in a jug for pouring or a dish with a big spoon. Let people salt and pepper to their own taste.

Reviews & Comments 9

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  • twill10 3 years ago
    sounds good, thx
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  • pleclare 3 years ago
    Sounds very good...
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  • justjakesmom 3 years ago
    Sounds good, Joce, but I'm afraid to try after your kitchen explosion. LOL jk
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  • chuckieb 3 years ago
    I'd love to give this a whirl. Great post!
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  • NPMarie 3 years ago
    OH Yeah!
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  • otterpond 3 years ago
    Loves me some garlic. Easy to imagine all sorts of uses for this in addition to just putting in on greens. Thanks! and Thanks to AL :)
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  • sparow64 3 years ago
    Wonderful wonderful wonderful!!! I want some NOW, please.
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