Ingredients:
2 Whole Eggs
2 Tbs Vinegar
1 tsp Garlic Salt
2 cps Vegetable Oil

Instructions:
Put first two ingredients in food processor and blend well.
Slowly add oil in a very slow stream as the mixture is blended.
Use a foam cup with a small hole in it.

Quantity:
Makes roughly 2 cups.

Notes:
Refrigerate. Lasts roughly two weeks

If you find it too thick you can add 1-2Tbs warm water to help thin and stabilize it.