Makes 1 1/2 cups
- Three garlic cloves, chopped
- 1 cup extra-virgin olive oil
- Two large egg yolks
- 1 tsp. lemon zest
- 2 tbs. fresh lemon juice
- 1/2 tsp. sea salt to taste
- 1/8 tsp. ground white pepper
Place chopped garlic in blender with 1 tablespoon of olive oil and blend until smooth, about one minute.
Add egg yolks and lemon zest and blend until smooth and frothy, about two minutes.
Add olive oil in a slow, steady stream until emulsified.
Add lemon juice, 1 teaspoon at a time, to achieve desired taste and consistency.
Season with salt and white pepper.