4 cloves garlic, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Put garlic and salt to a mortar bowl and grind slowly with the pestle, moving in one direction only,. You can also use a food processor, then transfer the mixture back to a medium-sized bowl. Whisk in the mustard first, then the egg yolks.
Add half the oil as you whisk very slowly or the oil will not emulsify and your sauce will not thicken. Once it is incorporated, add the water and the lemon juice, whisking or stirring constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. It should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
We thank gourmetsleuth.com for this recipe.