1/2 cup vegetable oil
1 clove garlic, crushed
2 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground mustard
1/8 teaspoon Worcestershire sauce
1. Combine oil and garlic in jar with tight-fitting lid. Refrigerate several hours or overnight. Remove garlic. Set oil aside.
2. In small saucepan over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges. Remove from heat. Let stand to cool 5 to 20 minutes.
3. Pour cooled mixture into reserved oil, cover and shake until well blended. Or, pour into blender container, add reserved oil, cover and blend at high speed until smooth. Cover and chill if not using immediately.
Makes 2/3 cup; 3 servings.
Recipe courtesy of The Incredible Edible Egg™.