Top | Mediterranean Clay Pot Cooking

Garlic Mayonnaise

(recipe, Paula Wolfert)


  1. 5 garlic cloves, crushed
  2. Sea salt and freshly ground pepper
  3. 1¼ cups extra-virgin olive oil
  4. 2 egg yolks, at room temperature
  5. 3 Tbsp. fresh lemon juice


  1. In a mortar, crush the garlic into a fine purée; add 1 teaspoon salt and a few drops of olive oil to make a paste. Add the egg yolks and beat until thick and smooth.
  2. Gradually work in the remaining oil drop by drop in a slow, steady stream, stirring in one direction only until you obtain a thick, creamy emulsion that resembles a very thick mayonnaise. Season with salt, pepper, and lemon juice.
  3. Cover with plastic wrap and keep in a cool place until ready to serve.