Preparation time: 20 minutes
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