Prep Time
5 Minutes
Cooking Time
0 Minutes
Servings
About a cup
Ingredients
- 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
- 2 large egg whites or 1 large egg
- 1 cup (250 ml) oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
Directions
- Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
- Whisk together the garlic paste and egg until well blended.
- Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
- Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
- Add the cold water and mix until smooth and creamy.
Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)
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