A oli


  • 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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