In a bowl over a double boiler of simmering water, whisk the egg yolks, vinegar and water and cook for about 2 minutes or until it becomes thick, warm and frothy. Do not overcook the egg yolks as they can curdle.
Remove the bowl from the double boiler. Off the heat, add about a third of the oil, drop by drop, whisking constantly. When the mayonnaise starts to thicken, drizzle in the remaining oil, whisking constantly. Add the garlic if desired. Season with salt and pepper.
Pour into a sealable container. This mayonnaise will keep for about 1 week in the refrigerator.
The secret : The cooked egg
Contrary to popular belief, mustard is not always necessary in mayonnaise. Besides that, store-bought mayonnaise does not always contain mustard. In this case, we used cooked eggs to substitute the effect of mustard.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.