© JACQUES & COMPANY 2011
Makes 2 cups
2 egg yolks
2 tablespoons fresh garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 cups olive oil
Place the egg yolks, Dijon mustard, garlic and lemon juice in the bowl of a food processor fitted with the steel blade. Blend for 5 seconds.
With the food processor running, very slowly at first, pour the oil into the egg mixture. When the sauce starts to thicken, add the oil a little faster.
Add salt and pepper to taste and a little warm water to thin the sauce to the consistency of heavy custard cream.
Note: If you need to refrigerate this sauce, use a blend of half canola oil and olive oil, since a aļoli made with 100% olive oil will separate when brought back to room temperature.