Martha Stewart Living, October 2005
- 2 large egg yolks
- 3 small garlic cloves
- Coarse salt
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.
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