Things You'll Need:
- Food processor with metal blades, or blender Kitchen knife Bowl Garlic -- 3 cloves Sea salt -- ¼ teaspoon Lemon Egg Extra virgin olive oil -- 1/3 cup Pure olive oil -- 2/3 cup Ground black pepper
-
Step 1
Peel garlic cloves and place them in a food processor or blender. Add sea salt and pulse for two seconds.
-
Step 2
Roll the lemon against a hard surface while applying pressure with the palm of your hand. This will help juice the lemon. Cut the lemon in half with a kitchen knife, and squeeze the juice of one-half of the lemon into the garlic and salt mixture.
-
Step 3
Crack the egg in the middle of its surface but do not completely separate the shell into two pieces. Pull the shell apart slightly over a bowl to allow the egg whites to drip out. Once the egg whites finish pouring into the bowl, carefully separate the shell so that one half of the shell holds the yolk. Pour the yolk into the food processor.
-
Step 4
Pulse the mixture in intervals until it is completely blended. Be careful not to blend the mixture more than necessary. Stop pulsing the mixture as soon as it is blended.
-
Step 5
Turn on the food processor while slowly adding a steady, small amount of pure olive oil. Add a total of 2/3 cup of pure olive oil.
-
Step 6
Add 1/3 cup of extra virgin olive oil in the same manner. Slowly add a steady stream of extra virgin olive oil until you have added the full amount. Turn off the food processor.
-
Step 7
Add water to the mixture if the consistency becomes too thick. Use water at room temperature and blend it into the mixture until the sauce reaches the desired consistency.
-
Step 8
Add ground black pepper and additional sea salt to the sauce if needed. Serve immediately, and refrigerate any leftover sauce.
