Makes 1 litre
Combine the olive oils.
Crush the garlic and salt together in a mortar, with a pestle, and transfer the mix to a medium sized stainless steel bowl.
Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens.
Taste and adjust the seasoning if necessary with sea salt and freshly ground white pepper.
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