Makes about 1 cup

  • 2 large egg yolks
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/3 cup safflower or canola oil
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 teaspoon fresh lemon juice


Note: The Egg Yolks In This Recipe Are Not Fully Cooked. It Should Not Be Prepared For Pregnant Women, Babies, Young Children, The Elderly, Or Anyone Whose Health Is Compromised.

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