Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Makes 1 cup
Marcus Nilsson

How to Make It

Step 1

Whisk together the garlic, mustard, vinegar, and yolk in a medium bowl. Stir together the oils and, while whisking constantly, slowly add to the bowl in a slow, steady stream until fully combined and thickened (the whisk should leave a trail). Whisk in the lemon juice, 1 to 2 tablespoons water, 1 teaspoon salt, and ¼ teaspoon pepper.

Step 2

Refrigerate in an airtight container for up to 5 days.
Note: Because the egg in this recipe is not cooked, there is a risk of food-borne illness.

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