You can make this garlic mayonnaise with a mortar and pestle or a food processor--weve provided directions for each method.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, February 2004
- Whole Roasted Garlic, 1 bulb, cloves removed
- 1/2 teaspoon coarse salt
- 3 large egg yolks
- 1/2 teaspoon Dijon mustard
- 3/4 cup olive oil
- 1 teaspoon coarse salt
- 1 tablespoon fresh lemon juice
With a mortar and pestle
In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks; stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice.
With a food processor
Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream; process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream; process until mixture is thick. Stir in lemon juice.