-
1
Separate the eggs and save the whites if you like.
-
2
Rinse a medium size bowl with very hot water and dry.
-
3
Add the egg yolks to the bowl along with the mustard and beat in an energetic fashion until the yolks are thick and sticky (about five minutes).
-
4
When the yolks are thick add your acid and continue to beat until emulsified.
-
5
Still beating your mixture begin to add the oil in a thin, slow stream.
-
6
This will separate the mixture a bit but it will re-emulsify so no fear.
-
7
Once you've started to get a thick mayonnaise you can add the oil faster and it will happily incorporate.
-
8
Once all the oil is Incorporated and the mixture is thick and silky set it aside.
-
9
Take the garlic cloves, peel them, and smash them with the side of a knife.
-
10
If there is one, remove the green stem in the middle of the clove and discard.
-
11
Now, sprinkle the smashed cloves with about 1/4 tsp of salt and begin chopping.
-
12
This will take a while.
-
13
You're going to chop and mince until the garlic is a thick paste with tiny flecks of unchopped garlic within.
-
14
If you are using capers, set this paste on the side of the cutting board and roughly chop the capers.
-
15
You want them noticeable but not chunky in your finished product.
-
16
If you are not using capers just continue to the next step.
-
17
Add both the garlic and capers to the mayonnaise and whisk until incorporated.
-
18
Now, taste and decide if you need more salt, perhaps a bit of lemon zest if you used lemon juice or even some finely minced parsley.
-
19
Enjoy with your favorite veggies, crostini, crackers, or meals.
