4 egg yolks
1 garlic cloves
Maldon sea salt & freshly ground pepper
2 tsp wholegrain mustard
juice of 1+ 1/2 lemons
62.5ml (1/4 cup) salad oil
437.5ml (1 + 3/4 cups) salad oil
- Place egg yolks, garlic, salt, pepper, mustard, lemon juice and the first measure of oil into a food processor with the metal blade fitted. Process until smooth.
- Place the remaining oil into a jug and very slowly pour through the feed tube with the machine going.
- Taste for seasoning. Store in the refrigerator tightly covered for up to five days.