Alex Hollywood
4 crushed garlic cloves
300ml olive oil
1tbs Dijon mustard
2egg yolks
Lemon juice to taste
In a processor blitz the egg yolks with the mustard and garlic to a paste then then very slowly start to drizzle the oil a little at a time until the sauce begins to emulsify . Add lemon and seasoning to taste . Keep sauce refrigerated before serving.
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