This sauce is perfect in fish soups, where it adds a giant garlicky flavour burst.

1-2 cups
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4 egg yolks
1 red chilli, seeded and chopped
2 garlic cloves, crushed
1 tbsp tomato paste
Salt and freshly ground black pepper
40ml (2 tbsp) lemon juice
250ml (1 cup) olive oil

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.


Whisk together egg yolks, chilli, tomato paste, salt, pepper and lemon juice until thick. Slowly drizzle in oil, allowing it to incorporate well before continuing.

Will keep refrigerated up to 2 weeks.