- makes 1 cup serves
- preparation 10 minutes
- difficulty Easy level
Ingredients
4 egg yolks
Salt and freshly ground black pepper
40ml (2 tbsp) lemon juice
1/2 cup roughly chopped herbs
4 garlic cloves, peeled
250ml (1 cup) olive oil
1–2 tbsp boiling water
Instructions
In a liquidiser put egg yolks, salt, pepper, lemon juice, chopped herbs and garlic cloves. Process until smooth and thick. Slowly add olive oil to emulsify, taking care not to add too quickly or let the egg mix curdle. Add 1–2 tablespoons of boiling water to adjust the consistency. Check the seasoning.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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