Directions
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Step 1
Make garlic oil by simmering (confiting)
Garlic (4 cloves)
cloves in a small saucepan with the
Olive Oil (1/2 cup)
just covering the garlic. Cook for around 45 minutes, and then remove the cooked garlic from the pan. Allow oil to cool.
Step 2
Using the back of a chef's knife crush the confit garlic into a paste with a generous pinch
Salt (to taste)
and set aside.
Step 3
Whisk together
Egg (1)
,
Dijon Mustard (1 Tbsp)
, and
Salt (to taste)
. In a slow, steady stream, add in cooled garlic oil and whisk until the mixture is thick and creamy.
Step 4
Adjust seasoning to taste. Mix in juice of the
Lemon (1/4)
and check the thickness- it should be thick enough to run your finger through the back of the spoon to create a line through the sauce. Add in garlic paste.
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