What you need
- 4 or 5 Garlic cloves
- 1 Egg yolk
- 3/4 cup (180 ml) Heart Shape Culinary Pure Flax Oil
- 1 Tbsp (15 ml) Lemon juice
- Salt and Freshly ground pepper to taste
Make it
Slice the garlic very thin and pound to a paste using a porcelain or marble mortar and pestle. (Some small bits will not completely break down.) If you don’t have a mortar and pestle, mince the garlic very fine, then mash it well with the flat side of a cleaver or large knife. Stir in the egg yolk, followed by the lemon juice. Add the oil drop-by-drop at first, stirring constantly. After you have added about 1/4 cup, drizzle in the rest in a thin stream, stirring constantly until the mayonnaise has emulsified. Season with salt and pepper; add more lemon juice, if desired. Refrigerate the mayonnaise in a tightly covered glass jar for as long as a week. The flavor is best when the mayonnaise is fresh, but anything leftover is great in salads.