About this recipe:This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.
4 cloves garlic, minced
2 egg yolks
250ml (8 fl oz) extra virgin olive oil
1 dessertspoon lemon juice
salt and freshly ground black pepper to taste
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Method Prep:10min › Ready in:10min
In a medium bowl, beat egg yolks well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.