Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
- Total Time:
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, June 2012
- 2 garlic cloves
- Coarse salt
- 2 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 3/4 cups extra-virgin olive oil, divided
Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
Add about 1/4 cup oil, drop by drop, whisking until emulsified.
Gently whisk in remaining oil in a steady trickle. Stir in garlic.