• Serves

    makes 1 1/2 Cups


Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this classic Provençal sauce, a traditional complement to crudités, boiled fish or eggs, poached vegetables, and fish stews. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.


  • 4 cloves garlic, peeled
  • 2 egg yolks
  • Pinch of cayenne
  • 1 lemon (zest and juice)
  • Kosher salt, to taste
  • 1 cup canola oil
  • ½ cups olive oil


Step 1

Purée garlic cloves, egg yolks, cayenne, lemon juice and zest, and salt in a food processor until smooth. With the motor running, slowly add canola oil and olive oil until sauce is emulsified.

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