Makes about 1 1/2 cups

2 tablespoons pasteurized egg product, thawed
1 tablespoon cider or white wine vinegar
1 tablespoon freshly-squeezed lemon juice
1 teaspoon kosher salt  
½ teaspoon freshly cracked black pepper
1 teaspoon ground mustard
¾ to 1 cup peanut, or canola oil
1 teaspoon garlic (about 2 cloves)

In a blender combine egg product, vinegar, lemon juice, salt, pepper and mustard. Cover and blend to combine, about 45 seconds. With blender on low, add oil in a thin steady stream through opening in lid, stopping blender to scrape down sides with rubber spatula until all oil is incorporated and mixture begins to thicken. 

On cutting board finely chop garlic.  Sprinkle with a pinch of salt and rub with the side of a knife to form a paste. Stir into mayonnaise. Refrigerate, covered, up to 3 days.