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.
Ingredients
- 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
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Instructions
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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