Ingredients
- 5 cloves garlic
- 1 egg white
- 1 cup of neutral sunflolwer oil etc. I used canola
- Juice of 1 lemon
- A good pinch of salt
- 1 cup of iced water of which ou will use around 2 tablespoons
Preparation
Step 1
1. Put the garlic cloves with salt and 1/4 of the lemon juice in the blender
2. Blend on medium and scrape the sides down when the garlic goes flying everywhere
3. Add the egg white and blend on medium
4. Add half the oil in bit by bit. A thin stream is not necesssary, but don't go crazy. A reasonable, fine, steady pour is good
5. At this stage, the emulsification should have taken place. If it hasn't and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amound, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
6. Switch to a slow blend, and add the rest of the lemon juice in slowly too.
7. Add the rest of the oil in the same fashion.
8. Add 1 or 2 tablespoons of water. You will see the consistency change into something wonerfully creamy and light. Water seems to do wonder for the texture. I'm not sure why.
9. Taste it.