1 egg or 3 egg yolks
1 tbsp. white wine vinegar or fresh lemon juice
1 tsp. Dijon mustard
4-6 cloves garlic
1 c. salad oil or olive oil
Liquid hot pepper seasoning

In a blender or food processor, whirl eggs, vinegar, mustard and garlic until blended. On high speed, add oil - just a few drops at a time at first, then increasing to a slow, steady stream. Add liquid hot pepper seasoning to taste.

Use, or cover and chill as long as 2 weeks. Keep cold until ready to serve. Makes 1 1/2 cups. To make more, prepare 1 batch at a time.