| 8 x to 10 garlic cloves, peeled | | 2 x egg yolks, at room temperature | | Salt and freshly ground white pepper to taste | | Juice of 1 lemon | | 1 tsp prepared Dijon-style mustard | | 1 12 cup oil (half peanut oil, half olive oil), at room temperature |
| | Puree garlic in food processor or blender. Whisk the egg yolks in a small bowl until light and smooth; add to the garlic. Add salt and pepper to taste, lemon juice and mustard , and process to a smooth paste. | | With the machine running, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce . Transfer to a storage container, cover with plastic wrap and refrigerate until ready to use. | | Makes 1 1/2 to 2 cups. |
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