Garlic Mayonnaise

1. 1

   Peel and slice the garlic.

2. 2

   Put it in a mortar along with a pinch of salt, and pound into a smooth paste.

3. 3

   In a medium bowl, whisk together about half the garlic, the egg yolk, and about 1/2 teaspoon water (adding a bit of water to the egg yolk at the outset helps to stabilize the mixture).

4. 4

   Slowly dribble the oil into the egg mixture, whisking constantly.

5. 5

   As the egg yolk absorbs the oil, the mixture will thicken and lighten in color.

6. 6

   When it reaches that point, you can add the oil a little faster, still whisking continuously.

7. 7

   If the mixture becomes very thick before all the oil is incorporated, thin with a few drops of water.

8. 8

   Taste and add more salt and garlic, as desired.

9. 9

   If not serving the mayonnaise right away, refrigerate it.

10. 10

    Garlic mayonnaise will taste better after about half an hour, and it should be eaten the same day it is made.

* Per serving · 4 servings · Values may vary.

No additional tips available.