Homemade garlic mayonnaise often served in Spain as a nibble with bread and drinks or equally nice as a dip with crudites or served with paprika potatoes as part of a tapas meal. Authentic and very easy to make.
It is best to use a food processor to make this mayonnaise. In the bowl of the food processor, crack 1 egg and the yolk of the other egg. Dicard the white of the egg from the 2nd egg. Add the mustard, salt and lemon juice.
Blend well then with the motor running slowly, very gradually add the oil in a steady stream. When all oil used you should have a thick and glossy mayonnaise.