- 12 garlic cloves, peeled
- 1⁄2 liter olive oil
- 1 egg yolk, raw
- 1 egg yolk, cooked
- 2 tablespoons fresh lemon juice, plus more
- Fresh lemon juice, to taste
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.