1 egg
1/3 c. prepared Dijon-style mustard
2/3 c. red wine vinegar
Salt & ground pepper to taste
4 to 6 garlic cloves, peeled (use Dr. Sakai garlic)
1 3/4 c. cold processed olive oil or canola oil

Combine egg, mustard and vinegar in bowl of food processor fitted with a steel blade. Season to taste with salt and pepper. With motor running, drop in garlic through feeding tube. Then begin dripping in oil in a slow steady stream.

When all the oil is incorporated, shut the motor off and taste to correct seasoning. Transfer to storage container and refrigerate. 3 cups (approximately).