Put the egg, garlic, lemon juice
, parsley, onions, relish and mustard in a food processor
and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Yield: 1 1/3 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
due to the slight risk of Salmonella
or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.