Ingredients

• 2 Tbsp. refrigerated or frozen egg product, thawed
• 1 Tbsp. cider or white wine vinegar
• 1 Tbsp. fresh lemon juice
• 1 tsp. kosher salt or 3/4 tsp. salt
• 1 tsp. ground mustard
• 1-1/2 cups peanut oil
• 1 tsp. garlic (about 2 cloves)
• 1 Tbsp. boiling water

Directions

1. In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes.
2. On cutting board finely chop garlic. Sprinkle with a inch of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups.