1) Blend the egg, garlic, and salt in a glass blender.
2) Pour olive oil while blending until mix becomes a thick cream.
3) Allow miz to cool in refrigerator.
Notes
1) Eat sauce within 3 days, afterwards mix will sour.
2) To fix broken mayonnaise, add about 1 teaspoon of mustard to a bowl
then use a whisk to slowly beat the broken mayonnaise, bit by bit, into
the mustard until it becomes emulsified and creamy again.
Another trick is to add an egg yolk to a large bowl and slowly use a
whisk to beat the broken mayo, bit by bit, into the yolk.
