Ingredients Jump to Instructions ↓

  1. 3 cloves garlic

  2. 1/2 teaspoon salt

  3. 2 egg yolks

  4. 1 tablespoon freshly squeezed lemon juice Pinch cayenne

  5. 1 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Keep refrigerated until ready to use. (Use within 24 hours.) Yield : about 1 cup


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