Preparation info

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

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  • 8 to 10 garlic cloves, peeled
  • 2 egg yolks, at room temperature
  • Juice of 1 <


  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