• 4 large garlic cloves
  • 3 large egg yolks
  • 2 1/2 cups virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice


  • Put the garlic and 3 egg yolks into the processor and process for 2-3 seconds, just until blended using the metal blade. With the machine running, very slowly pour in the olive oil, in a thin trickle at first until the mayonnaise starts to thicken, then more rapidly. When stiff, season with salt and lemon juice.


  • NOTES:
  • NOTES : Very garlicky Provencal mayonnaise...with lots of uses!
  • SERVINGS: 12
  • SOURCE: James Beard