Makes 250ml
Preparation time: 20 minutes

• 2 extra-large egg yolks
• 3 fat garlic cloves
• salt and freshly ground white pepper
• 30ml ready-made mustard
• a few drops of white wine vinegar
• 250ml oil (use 1 part olive and 4 parts sunflower oil)
• 25ml lemon juice
• pinch of allspice (optional)

1 Place the egg yolks, garlic, salt, pepper, mustard and white wine vinegar in a food processor. While mixing, slowly drizzle in 80ml of the oil, then half of the lemon juice.
2 Still mixing, pour the rest of the oil into the egg-yolk mixture in a thin, consistent stream. Season to taste with salt and a pinch of allspice. Finally, whisk in the rest of the lemon juice.
Tip: Use roasted garlic cloves for a more subtle flavour.

Words and image: Home magazine