2022-05-19 14:42:59
MAKES ½ CUP
2 garlic cloves
1 teaspoon kosher salt (plus more for seasoning)
2 large egg yolks
1 tablespoon malt vinegar
½ teaspoon Dijon mustard
¼ cup canola oil
3 tablespoons extra-virgin olive oil
PREPARATION —Mince garlic with salt until you have a rough paste. Add garlic paste and egg yolks to the bowl of a food processor and blend on high for 20 seconds. Add malt vinegar and mustard, then blend for another 20 seconds. Scrape down the sides of the bowl.
Combine the canola and olive oil together in a measuring cup. Turn the food processor on and slowly add the blended oil in tiny drops until about one-quarter of the oil has been added. Continue to add the remaining oil slowly in a very thin stream. When all the oil has been added, scrape down the sides of the bowl and process for an extra 10 seconds. Season to taste with salt.
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