GARLIC MAYONNAISE

Ingredients:
4 or 5 Garlic cloves
1 Egg yolk
3/4 cup (180 ml) waihi bush organic farm flax seed oil or Hemp oil
1 Tbsp (15 ml) Lemon juice
Salt and Freshly ground pepper to taste

How to make:
Slice the garlic very thin and pound to a paste using a porcelain or marble mortar and pestle (Some small bits will not completely break down). If you don't have a mortar and pestle, mince the garlic very fi ne, then mash it well with the flat side of a cleaver or large knife.
Stir in the egg yolk, followed by the lemon juice. Add the oil drop by drop at first, stirring constantly.
After you have added about 1/4 cup, drizzle in the rest in a thin stream, stirring constantly until the mayonnaise has emulsified. Season with salt and pepper, adding more lemon juice if desired. Refrigerate the mayonnaise in a tightly covered glass jar for as long as a week.
The flavour is best when the mayonnaise is fresh, but any left over is good in salads.