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Garlic Mayonnaise

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

Yield

2 cups

Ingredients

	5	garlic cloves, crushed
	~	Sea salt and freshly ground pepper
	1¼	cups extra-virgin olive oil
	2	egg yolks, at room temperature
	3	Tbsp. fresh lemon juice

Steps

In a mortar, crush the garlic into a fine purée; add 1 teaspoon salt and a few drops of olive oil to make a paste. Add the egg yolks and beat until thick and smooth.
Gradually work in the remaining oil drop by drop in a slow, steady stream, stirring in one direction only until you obtain a thick, creamy emulsion that resembles a very thick mayonnaise. Season with salt, pepper, and lemon juice.
Cover with plastic wrap and keep in a cool place until ready to serve.

This content is from the book Mediterranean Clay Pot Cooking by Paula Wolfert.

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