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.