- 6
Ingredients
- 1/2 tsp (2 ml) sea salt
- 3 cloves garlic, minced
- 3 large egg yolks
- 1 cup (250 ml) olive oil
- 4 tsp (20 ml) lemon juice
Preparation
Step 1
1) In a small bowl, mash the garlic and salt to a paste with the back of a spoon. Place the egg yolks in a food processor or blender. Add the garlic paste and turn the motor on. Slowly dribble the olive oil in the egg yolks. If the mixture seems too thick at any point, add a dribble of water. When all the oil has been incorporated and the mixture is emulsified, add the lemon juice. To make by hand, whisk the egg yolks and mashed garlic together in a medium sized bowl. Whisking constantly, add the oil, drop by drop, until all the oil is incorporated and the mixture is emulsified. Whisk in the lemon juice. Cover and refrigerate for up to three days.
2) If using raw eggs makes you uncomfortable, stir the garlic and 2 tsp lemon juice into 1 1/3 cups prepared mayonnaise.