Preparation info

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 8 to 10 garlic cloves, peeled
  • 2 egg yolks, at room temperature
  • Juice of 1 lemon
  • Salt and freshly ground white pepper, to taste
  • 1 teaspoon Dijon mustard
  • cups oil (half peanut oil, half olive oil), at room temperature


    1. Purée the garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add the lemon juice, mustard, and salt and pepper, and process to a smooth paste.
    2. With the machine running, pour the oil very slowly into the mixture in a steady stream. Once all the oil is added, continue blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.