- 1 large egg
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoon roasted garlic puree
- 1 cup olive oil
- 1/4 teaspoon salt
- Pinch fresh cracked black pepper
- In a food processor or blender, blend the egg, mustard, lemon juice, and garlic for 20 seconds. With the machine running, slowly pour in the oil through the feed tube and process until the mixture emulsifies. Season with salt and pepper and pulse to blend. Serve immediately, or cover and refrigerate until needed, keeping only for 1 day.