This rich sauce, made by slowly emulsifying egg yolk and garlic with olive oil, is often chosen in Mediterranean cuisines alongside fried potatoes and grilled dishes. The olive oil added patiently is the secret to the sauce's creamy consistency.
Mix the crushed garlic thoroughly with the egg yolk in a bowl; the garlic being very finely crushed helps the sauce turn out smooth.
Add the olive oil at first drop by drop, 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 have reached a thick, creamy consistency.
Allergen: contains egg; since raw egg is used, pregnant women, the elderly, and those with weakened immunity should be careful. Important: use fresh eggs that have never broken the cold chain, and consume the sauce the same day. Caution: if the sauce separates, you can bring it back together by whisking in a fresh egg yolk little by little.
If you add the olive oil too quickly, the emulsion can break and the sauce can separate; adding it drop by drop, patiently, is the most critical step in this recipe.
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