Friday, October 1, 2010


4 to 6 large fresh garlic cloves, to taste
1/2 teaspoon salt
1 large egg yolk, at room temperature
1 teaspoon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/2 juive of lemon (optional)
1/2 teaspoon piment d'Espelette (optional)

Peel and cut the garlic in half, then remove the green sprout that runs lengthwise through the center of the garlic.

Place the garlic and salt on a chopping board and mince mashed together evenly to form a paste. Transfer to bowl. We used a pesto and mortar for this process as well as for the entire recipe.

Add the egg yolk and stir to thoroughly blend. Add the mustard and blend.

Very slowly whisk in the oils, drop by drop, until the mixture thickens. Gradually, whisk in the remaining oil in a slow, thin stream until the sauce is thickened to a mayonnaise consistency.

Season with lemon juice and piment d'espelette. Refrigerate until ready to serve.

makes about 1 cup

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