Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Also great as a sandwich spread or dip for steamed asparagus or artichokes.
Makes 1 1/4 cups
5 garlic cloves, coarsely chopped
2 egg yolks (pasteurized eggs, if desired)
1 tablespoon fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
1 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
1. Process garlic in a blender until finely chopped. Add egg yolks and next 3 ingredients; process until smooth.
2. With motor running, gradually add oil in a thin, steady stream; process until thick. Season with salt and pepper.