Garlic Mayonnaise

1. 1

   Combine the egg yolk, vinegar, lemon juice, garlic, and salt in a medium bowl and whisk to combine.

2. 2

   To keep the bowl steady as you whisk, wet a kitchen towel, squeeze out the excess water, and roll it up on the diagonal.

3. 3

   Lay the rolled towel in a ring on your work surface and set the bowl in the center of the ring.

4. 4

   Combine the grapeseed oil and olive oil and add the oils a few drops at a time, whisking constantly to form an emulsion.

5. 5

   When youve added about half of the oil, begin to drizzle the oil in a slow steady stream, continuing to whisk constantly, until all of the oil has been added.

6. 6

   Taste for seasoning and add more salt, if desired.

7. 7

   The garlic mayonnaise can be made up to three days in advance; transfer it to an airtight container and refrigerate until you are ready to use it.

* Per serving · 4 servings · Values may vary.

No additional tips available.