A traditional French sauce, similar to a mayonnaise, that is made from garlic and olive oil.
Serve along with Bass Ale Beer-Battered Shrimp for a cocktail party appetizer.
Adapted from “Welcome to Michael’s” by Michael McCarty.
- 2 large egg yolks
- 4 cloves garlic, peeled and chopped
- 1 cup olive oil
- 1 ½ teaspoons lemon juice, preferably Meyer lemon juice
- Sea salt
- Freshly ground black pepper
In the bowl of a food processor fitted with the metal blade, combine the egg yolks and garlic. Process until light and smooth.
With the motor running, begin adding the oil through the feed tube in a very slow stream, just until the mixture begins to hold and thicken. Then, add the oil in a faster stream, making sure that it is continuously incorporated. Add the lemon juice and pulse just until blended in. Season to taste with salt and pepper. The mixture should be the consistency of a thick mayonnaise. If too thick, loosen with a bit of cold water. Serve immediately.