Recipes from 8/26/17 by Chef Michelle Bernstein
3 egg yolks
2-4 cups blended oil (half grape seed oil & half olive oil)
2 cloves garlic, confit, smashed
Juice of half a lemon
2 pinches Kosher salt
Pinch cayenne pepper
Place a large bowl on a wet towel or drawer liner to prevent the bowl from sliding.
Whisk the egg yolks, garlic, lemon, cayenne and salt until smooth.
Begin to very slowly drizzle in the oil while you whisk until the mayonnaise is nice and thick; add a little cold water if necessary to thin out the mixture.
Copyright 2017 by WPLG Local10.com - All rights reserved.