Cindy Jarrott | Bryan Texas Utilities
4 egg yolks
2 tablespoons Creole mustard
10 cloves garlic, chopped
1 1/2 cups extra-virgin olive oil, divided use
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1. Combine egg yolks, mustard and garlic in a food processor.
2. While processing, add 1 cup olive oil in a fine stream to make an emulsion.
3. Add lemon juice, salt, black pepper and cayenne, then add the remaining oil and process until mixture is thick and smooth.
4. Refrigerate until needed.