| 1 x Egg yolk | | Salt | | 14 cup Olive oil | | Fresh Lemon Juice | | 1 tbl Dijon-style mustard | | 2 tsp Thyme | | 1 tbl Fresh finely chopped ginger | | 2 tsp Dry White wine |
| | Put the garlic in a small mixing bowl. Blend in the egg yolk and a pinch of salt . Gradually whisk in the oil, drop by drop at first until the mixture begins to thicken. Whisk in the remainder in a steady stream. As the sauce thickens, thin out with a little lemon juice to taste. Stir in the mustard , thyme and ginger . Add the wine to thin out slightly. Season with salt to taste. | | Makes 1 cup. | | Tip: Use this as a marinade for grilled meats, especially lamb . Coat the meat with the marinade and let stand, covered, at room temperature for several hours. | | If you're pressed for time, you can make this marinade with store-bought mayonnaise . To 1 cup, add the crushed garlic, a little lemon juice, the mustard, thyme and ginger. |
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