1½ TBL minced garlic
1 egg
1½ cups fruity olive oil
1 lemon
¼ tsp freshly ground white pepper
If you have a favorite technique for mayonnaise, use it. We’ve had good luck with this recipe with in one food processor and it has never worked in another. Note that this makes a lot, so you may want to make a half recipe by either making an egg-yolk-only mayonnaise, or else beating an egg and discarding half. It is best made a day ahead.
In a food processor, puree
- 1½ TBL minced garlic
- 1 egg, at room temperature
In a liquid measuring cup or something with a spout, mix together
- 1½ cups fruity olive oil
- 1 to 1½ tablespoons fresh lemon juice
With motor running, add oil mixture slowly, in a thin stream, slowly, until the mixture begins to thicken. If you add the oil too quickly, you will not achieve a solid mayonnaise, so go slow! Once it comes together, add
- ½ tsp salt
- ¼ tsp freshly ground white pepper
and whirl an additional ten seconds. Taste for seasoning. Transfer to a bowl, cover and refrigerate.