New York Times Food Section - August 2, 2000
1 |
egg yolk |
1 |
small garlic clove, crushed |
1 t |
Dijon or English mustard |
2 t |
lemon juice |
|
sea salt to taste |
1 C |
peanut oil or vegetable oil |
1. In a small bowl, whisk together egg yolk, garlic, mustard, lemon juice and a large pinch of salt.
2. Beginning a drop at a time, whisk in oil.
3. As it emulsifies, add oil a little faster in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
Notes: