Prep 5 mins
Cook 5 mins
Serve sauce with crudités for cold meats. Makes about 1 cup.
- 6 medium garlic cloves
- 2 egg yolks
- 1⁄2 cup olive oil (about 1/2 cup)
- 2 teaspoons lemon juice or 2 teaspoons tarragon vinegar
- Press the garlic cloves through a garlic press into a medium bowl. Add a pinch of salt. Add egg yolks, one at a time, and beat until combined.
- Slowly drip in oil, as for mayonnaise, beating constantly. When sauce begins to thicken, stir in lemon juice or vinegar, and continue to add oil, gradually increasing to a steady trickle. Enough oil has been added when sauce becomes really thick.
- Add pepper; stir well.