Preparation info
    • Difficulty


Appears in

By Mireille Johnston

Published 1990

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  • 4 garlic cloves
  • salt
  • 2 egg yolks
  • 1 cup


Make sure all ingredients are at room temperature and the garlic cloves are firm and crisp.

Peel the garlic cloves and crush them through a press into the mortar. Pound with the pestle, sprinkle with salt and pound some more—after a few minutes the garlic should turn into a paste. Add the yolks (the mixture will become sticky). Add the oil slowly, stirring constantly as in making mayonn