(again, makes plenty)
1 tsp white vinegar
3 egg yolks
1 tbsp Dijon mustard
1/4 tsp white pepper
3–5 garlic cloves
3/4 cup olive (not virgin) oil
1/2 tsp salt
juice of a lemon
Mince the garlic as finely as possible and add it to the olive oil. If you have a small food processor or blender, the two can be blended together. Whisk the egg yolks with the mustard in a small bowl. Whisk for two minutes, then as you whisk, begin to drizzle in the garlic oil in a very thin, steady, slow stream.
The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise, add the vinegar and salt and pepper. Whisk together, then continue to drizzle in the oil while whisking. Stop before you’ve used all the oil.
Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper or garlic oil, add it now and whisk it in until it tastes right. It should be thick and creamy, not overly garlicky, with none of the other flavors too strong.
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