Eggsecutive Orders

A IOLI (GARLIC MAYONNAISE)

3 egg yolks

4 cloves garlic, mashed, peeled, and very finely

minced

1 tablespoon Dijon mustard

¾ cup olive oil (not extra virgin)

1 teaspoon white wine vinegar

½ teaspoon kosher or sea salt

¼ teaspoon white pepper (You can use black pepper

if you don’t have this, but you’ll see the flecks of

it in the finished product. It gives it a rustic look,

which isn’t all bad.)

Juice of 1 lemon

This is a blender recipe, to take all the stress out of getting it to emulsify. Place the egg yolks, garlic, and the mustard in the container of a blender. Cover and pulse to blend completely, about 1 minute. Remove the center of the lid, and begin to pour the olive oil into the container in a thin stream, still running on slow. When the mixture comes together and looks like mayonnaise (usually about when half the oil is incorporated), stop pouring oil and add in the vinegar, salt, and pepper. Blend. Add in another thin stream of olive oil while blending. Stop when about 2 tablespoons of oil are left to add. Add a splash of lemon juice. Blend. Adjust seasonings to taste. Add the rest of the oil if needed. The sauce should be thick, creamy, and rich, with a lovely tang of garlic.

If you don’t want to use raw eggs for this, don’t worry. Start with a cup of good-quality regular mayonnaise. Whisk in ½ cup olive oil, 3 cloves finely minced garlic, and the juice of 1 lemon. It won’t be as good, but it’s close, and you won’t have to worry about using raw eggs.