This will keep in the refrigerator for 3 days.
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- 6 clove
- garlic, crushed and peeled
- coarse salt
- 2 large
- egg yolks
- 2 c
- olive oil
- juice of 1 lemon
1With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat the egg yolks into the garlic until mixture is thick and pale yellow.
2Add the olive oil a few drops at a time and whisk continuously. (you can put in blender and blend as you slowly drizzle in the olive oil).
The flow or oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil.
3Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Simple, but great on my -Flavorful Challah Bread recipe when making sandwiches of your choice.