| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
The, Naked, Chef |
8 |
servings |
INGREDIENTS
| 1/2 |
sm |
Clov garlic; peeled |
| 1 |
ts |
Salt |
| 1 |
lg |
Egg yolk |
| 1 |
ts |
Dijon mustard |
| 285 |
ml |
Extra virgin olive oil |
| 285 |
ml |
Olive oil |
|
|
Lemon juice to taste |
INSTRUCTIONS
1 Smash up the garlic with 1 tsp salt in a pestle and mortar (if you
don't have one, just finely chop the garlic).
2 Place the egg yolk and mustard in a bowl and whisk. Start to add
your olive oil bit by bit. Once you've blended in 1/4 of the olive
oil, start adding the rest in larger amounts.
3 When you've added it all, you can add the garlic and lemon to
taste, and any extra flavours such as basil, fennel tops, dill and
chopped roast nuts. To finish, season to taste with salt, black
pepper and lemon juice.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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