Ingredients

　　3 tablespoons water

　　1 teaspoon Dijon mustard

　　Juice of 1 lemon

　　1 stalk green garlic, bulb and stem sliced

　　1 1/2 cups canola oil

　　Kosher salt

　　Place the yolk, water, mustard, lemon juice, and garlic in a food processor. Pulse to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt. If the mayo seems too thick for dipping, thin with a little extra water.

　　Ethan Stowell's New Italian Kitchen