2 or 3 small garlic cloves
Pinch of salt
1 egg yolk
1/2 teaspoon water
1 cup olive oil
Using a mortar and pestle, pound the garlic and salt until smooth. In a medium bowl, whisk together the egg yolk, half of the garlic paste and the water.
Whisking constantly, slowly dribble the oil into the egg yolk mixture. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic as desired. Makes 1 1/4 cups.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)