A rich sauce made by slowly emulsifying egg yolk and garlic with olive oil. It is often served with fries and grilled foods in Mediterranean cuisines. Adding the olive oil patiently is the key to its creamy texture.
Thoroughly mix the crushed garlic and egg yolk in a bowl. Crushing the garlic very finely helps the sauce turn out smooth.
At first, add the olive oil drop by drop while whisking constantly. As the mixture thickens, continue adding the oil in a thin stream.
Add the lemon juice and salt and mix one last time; the sauce should be thick and creamy.
Allergen: Contains egg. Because the recipe uses raw egg, pregnant people, older adults, and anyone with a weakened immune system should take care. Important: Use fresh eggs that have remained refrigerated, and consume the sauce the same day. If the sauce separates, it can be brought back together by whisking in another egg yolk a little at a time.
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