Combine the olive oil, sunflower oil and garlic in a bowl and leave for 15 minutes or so for the garlic to flavour the oils. Put the egg yolks in a larger bowl and beat with a whisk until creamy. Remove the garlic clove from the oil and whisk a drop or two of the oil into the egg yolks. When that is amalgamated, whisk in a few drops more. Continue like this until you can see that the emulsion is thickening, then you can gradually increase the rate at which you whisk in the oil. The mixture should become thicker as you go and be quite stiff by the time all the oil has been incorporated. Stir in the lemon juice and mustard. Fold the thyme and parsley through and add salt and freshly ground black pepper to taste. Stir in Tabasco, to taste.
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