| 1 x egg | | 4 x garlic cloves peeled, and | | finely chopped | | 1 tsp freshly-squeezed lemon juice | | 2 tsp white-wine vinegar | | 1 cup extra-virgin olive oil | | Coarse salt to taste | | Freshly-ground black pepper to taste |
| | Combine the egg , garlic , lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper . | | This recipe yields about 2 cups. | | Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. | | Yield: 2 cups |
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