All the ingredients should be at room temperature to facilitate the emulsion. So if you keep your eggs in the refrigerator, take them out at least 30 minutes ahead of time. If you add garlic, crush it as finely as possible, ideally into a paste using a mortar and pestle.
In a deep bowl, whisk everything, except the oil, until combined. Continue whisking while dripping in the oil very slowly. As the mayonnaise starts to thicken, you can add the oil more quickly, but if you add the oil too quickly at the start, the emulsion may not take.
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