- 4 egg yolks
- 2 bulbs Garlic
- 20 ml Lemon Juice
- 80 ml white wine vinegar
- 300 ml vegetable oil
- Wrap garlic in foil drizzled in olive oil and roast 30-40 minutes.
- Puree garlic and reserve.
- Make an emulsion with yolks, lemon juice and vinegar.
- Season, add garlic then drizzle the olive oil into the emulsion, whisking until desired consistency is reached