A thick dip which goes particularly well with grilled meats.
2 cloves | garlic | ||
1 | egg yolks | ||
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 tsp | whole-grain mustard | 5 g | |
2/3 cup | olive oil | 170 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful for this recipe.
The sauce can be kept for 7 days, covered, in the refrigerator.