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Ingredients
- 2 Cloves Garlic
- 3/4 Teaspoon Salt
- 2 Large Egg Yolks
- 1 1/2 Tablespoons Freshly Squeezed Lemon Juice
- Pinch Cayenne
- 3/4 Cup Olive Oil
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Tablespoons To 1/4 Cup Water
Details
Servings 1
Preparation
Step 1
With the back of a knife, crush the garlic. 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. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.
Keep refrigerated until ready to use. (Use within 24 hours.)
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