- 2 egg yolks*, at room temperature
- 4-6 garlic cloves, crushed
- 1 tsp Dijon mustard (optional)
- ½ tsp sea salt
- freshly ground black pepper, to taste
- 1-2 tsp lemon juice
- ¾ cup olive oil
In a food processor, add egg yolks, garlic, mustard, salt, pepper, and lemon juice. Mix well, making sure garlic is puréed. With the processor set on low speed, slowly drizzle in the olive oil. Continue to blend until mixture is thick and has emulsified. Refrigerate until served.