A thick dip which goes particularly well with grilled meats.
|1 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|1 tsp||whole-grain mustard||5 mL|
|2/3 cup||olive oil||170 mL|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
- Crush or press the garlic and put it in a blender or food processor.
- Separate the egg whites and yolks. Put the yolks in the blender. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
- Add the lemon juice and mustard to the blender, then process a few seconds, until smooth. With the motor running, add the oil slowly until the mixture forms a thick cream. Season with salt and pepper. Serve.
The sauce can be kept for 7 days, covered, in the refrigerator.