Cooks' Note
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 large egg yolks
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup plus 2 tablespoons extra-virgin olive oil
Preparation
Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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