6 egg yolks
1/2 cup roasted garlic
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 lemon, juiced
4 cups soybean oil
2 tablespoons water
1 cup extra-virgin olive oil

Place the yolks, garlic, salt and cayenne in a food processor. Turn on processor and slowly drizzle in the lemon juice. Slowly add the soybean oil, creating an emulsion. Add the water and finish with the olive oil. Pass through a fine mesh strainer and refrigerate.

Makes 2 quarts

Posted on July 22, 2010 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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