- 5 garlic cloves, crushed
- Sea salt and freshly ground black pepper
- 1¼ cups extra virgin olive oil
- In a mortar, crush the garlic into a fine puree; add 1 teaspoon salt and a few drops of olive oil to make a paste. Add the egg yolks and beat until thick and smooth.
- Gradually work in the remaining oil drop by drop in a slow, steady stream, stirring in one direction