Ingredients

8 garlic cloves, green germ removed

1 teaspoon sea salt

2 tablespoons Dijon-style mustard

2 large egg yolks

1 to 1-1/4 cups (250-325ml) light, fruity olive oil

1 tablespoon (15ml) warm water

4-1/2 teaspoons (22ml) freshly squeezed lemon juice

Description

This Sauce Evokes Provence At Its Productive Best, In Summer, When Farms And Family Gardens Are At Their Peak Production, Yielding...

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