Wednesday, June 13, 2012
2 egg yolks large (Pasteurize your eggs in the microwave for safety: see how here!)
1 garlic clove minced (You can use 2 cloves if you like it really garlicky but I prefer 1)
3/4 cup olive oil
juice of 1 small lemon or half of a large lemon
1/2 teaspoon Dijon Mustard
Place the lemon, garlic, mustard, eggs, and salt in a blender and blend altogether.
Now here is the main thing: add oil in small drops allowing each drop to blend in completely before adding the next while the blender is running on high.
Once you have used about 3/4 of the oil you can add the oil faster.
Blend until light and fluffy like mayonnaise.