• Blender or food processor
• Rubber spatula
• Covered container

• 1 large egg
• 3 T cider vinegar
• ½ t salt
• ½ t dry mustard
• 1¼ c oil (vegetable, olive, and/or canola)
• 4-6 cloves garlic, minced
• 1 t lemon juice

Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.

Stir in the garlic and lemon juice, transfer the aïoli into the container, cover, and refrigerate.