Garlic Mayonnaise

This garlic mayonnaise recipe weill be a great addition to seafood dish, but I'm sure you could think of many more place you could use it!!

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  garlic clove
•  sea salt
• 3  tablespoons boiling water
• 1  tablespoon vinegar
• 1  tablespoon fresh lemon juice
• 1  teaspoon dry mustard
• 2  large  egg yolks
• 1 1⁄2 cups  vegetable oil (such as peanut or light olive, or a combination of both)

Directions

1. Coarsely chop garlic, and gather into a pile. Sprinkle with a bunch of sea salt. Place flat side of a knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; sat aside.
2. Whisk together vinegar, lemon juice, 1 teaspoons sea salt, and dry mustard. in a non-reactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until it is emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached. Keep mayonnaise in an airtight container, refrigerated for up to 1 week.