6 to 8 cloves garlic
1 teaspoon salt
3 egg yolks
Dash of white pepper
2 teaspoons lemon juice
2-1/4 cups olive oil


In a mortar, crush the garlic cloves with the salt to make a paste. Work in the egg yolks, pepper, and lemon juice. Proceed to drip in the olive oil, proceeding as in the instructions for Leslie’s Mayonnaise. Serve with the Shellfish Platter or with chilled poached fish and/or an assortment of chilled fresh vegetables (raw and blanched).


Makes 2-1/2 to 3 cups.

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