6 servings Prep: 10 mins, Cooking: 0
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The perfect accompaniment to a handful of crispy chips.

By Food24 May 30 2012
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Ingredients (8)

2 garlic — large cloves, crushed
sea salt and freshly ground black pepper
2 eggs — yolks only
- room temperature
5 ml Dijon mustard
lemon — small, juice only
2 cup canola oil
cup olive oil — and canola oil
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Place the garlic, seasoning, egg yolks and Dijon mustard in a food processor. Blend for a few seconds and then in a slow steady stream, pour the oil into the mixture through the spout. Blend until thickened and “mayo-y”. Do not over mix.

Serve this with freshly fried chips.

Cook’s tip:  To make a fragrant herbed rosemary salt, bash ¼ c Maldon salt with 2 sprigs of fresh rosemary with a pestle and mortar until it is well combined.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.

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