"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 egg 1/2 tsp. dry mustard 1/2 tsp. salt 2 T. vinegar 1 c. canola or olive oil 4 cloves chopped garlic
In blender: Break egg and add dry mustard, salt, vinegar and 1/4 of the oil and blend on SLOW speed. IMMEDIATELY pour in remaining oil in SLOW STEADY stream. When emulsified add 4 cloves of chopped garlic and blend on high.
This can be used as a dip or is great on warm vegetables.
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