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
_ Cup Olive Oil
_ Cup Safflower or Canola Oil
Juice of Half a Lemon
_ 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 _ 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.
