Makes about 1 cup
 

3 to 5 Garlic Cloves, peeled and chopped

3 Large Egg Yolks, covered in cold water until ready to use

1 tsp. Dijon Mustard

½ Cup Olive Oil

½ Cup Safflower or Canola Oil

Juice of Half a Lemon

½ tsp.  Cold Water

1 tsp. Salt

Freshly Ground White Pepper

METHOD:

Strain the water from the egg yolks, using your fingers to very gently hold in yolks.  Combine the garlic, egg yolks, mustard, salt and pepper in the bowl of a food processor.  Pulse until well combined.

With processor running, gradually add the oil in a thin, steady stream mixing all the while.

As the sauce thickens, add ½ teaspoon of cold water and 1 teaspoon of lemon juice, or to taste.   Blend well, cover and refrigerate until ready to use.

Keeps for up to 2 days in the refrigerator.