This is good with cold meats and hors d'oeuvres.

3 cloves garlic
2 eggs
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 3/4 cups vegetable oil
2 tablespoons wine vinegar

Put garlic in food processor using steel blade. Process until finely chopped. Remove steel blade, insert plastic blade (do not remove garlic). Add eggs and process until light yellow and airy (10 to 15 seconds). With processor on, add mustard, salt and 1 cup oil in a slow, steady stream through tube. When mixture becomes thick, add vinegar and remaining oil. Use immediately or transfer to a jar, cover and refrigerate.