by Deb Worgan

Ingredients
¾ cup mild or delicate olive oil
2 or 3 garlic cloves peeled and chopped
A large pinch of salt
1 egg yolk, at room temperature
Juice of half a lemon
½ tsp salt and a pinch of black pepper

Method

Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds.
Add the egg yolk and pulse on and off until blended.
Start blending as slowly as you can and begin adding the olive oil in a thin stream. The mixture will thicken as you add the oil.
Add the lemon juice and continue to blend until it is fully incorporated.
If it becomes too thick, use room-temperature water to thin it and continue adding oil until it’s all incorporated.
Finish with salt and pepper to taste.