- 4 to 5 cloves garlic
- 4 egg yolks
- Juice of ½ lemon
- 2 cups/475 ml extra-virgin olive oil
Mix the garlic, egg yolks, lemon juice, and plenty of salt together in a small bowl, then transfer to a blender or the bowl of a food processor. Process at slow speed, while pouring the oil in a slow, steady stream. When the mayonnaise emulsifies, stop processing immediately.
Nutritional information is based on 40 servings and includes 1 teaspoon added salt.