(from BlueFinger’s recipe box)
- 2 garlic cloves, chopped
- 1 teaspoon sea or rock salt
- 2 egg yolks
- 1 cup extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
Process garlic, salt and egg yolks in a food processor until well combined.
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required.