1room temperature eggat least warm it in your hands for a while if it’s right from the fridge
Juice of half a lemon
Pinchof salt
Pinchof white pepper
Small sprig of fresh parsleyoptional
Pinchof fresh thyme leavesoptional
Instructions
Crack and add the egg, garlic cloves, lemon juice, salt, white pepper and a small amount of the oil (a few tsps only) in a food processor or blender. Add herbs if desired. Pulse for a few seconds.
With the machine running, drizzle in the rest of the oils slowly, in a thin stream of droplets (keeping your cooking oils in plastic squeeze bottles makes this easy) until it becomes creamy and thick. (If using a blender, add the oil in small batches and pulse between each.) Stop for a few seconds periodically to check the consistency. The final sauce should be almost as thick as mayonnaise. Transfer to a small container and serve or cover and refrigerate.
Notes
What you don’t want to happen is for the oil to separate from the egg. If you go slowly when adding the oil, it won’t. I use a combination of vegetable and extra virgin olive oils to give it just the right balance of flavor without overpowering the garlic and other seasonings. If you like, you can add a bit of fresh parsley and/or thyme to the initial mixture before adding oils. I’ve found a blender actually works faster/better for this recipe, despite the food processor pictures above.