2 Egg Yolks
5 cloves Garlic, minced
1/2 tsp Salt
1/4 tsp White Pepper
1/2 tsp Mustard, dry
1 Tbsp Lemon Juice
1 1/2 cups Olive Oil


  • Using a Mortar and Pestle, crush the Garlic.
  • In a large bowl, beat the Egg Yolks until creamy and thick. Add the Garlic.
  • While beating, drizzle in 1/3 cup of the Olive Oil.
  • Drizzle in the Lemon Juice.
  • Continue beating, and drizzle the remaining Olive Oil.
  • Mix in the Salt, Pepper, and Dry Mustard.

Makes about 1 1/2 cups.

NOTES: Matthew C. suggests roasting a whole head of Garlic, and incorporating that into the Yolks with 2 cloves of grated garlic. Sounds tasty.

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