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Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster.
Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it gets lost in a large one.
Notes: Excellent with cold fish
* These recipes are courtesy of the International Olive Oil Council.
© 1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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