- 2 cloves garlic, peeled
- 1 tablespoon [15 mL] freshly chopped parsley
- 2 egg yolks
- 1 1/4 cups [310 mL] olive oil
- Juice of 1 lemon
- Few drops Tabasco sauce
- Pinch of paprika
- Salt and pepper
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- Crush and finely mince garlic.
- Salt; crush garlic once more, with a knife, to get a paste.
- Transfer into a bowl; salt and pepper.
- Using an electric mixer, mix in chopped parsley and egg yolks.
- Very slowly pour in oil, beating constantly.
- Sprinkle with lemon juice, still beating.
- As soon as mayonnaise starts to thicken, pour in oil a little faster.
- Beat constantly.
- Sprinkle with a few drops Tabasco sauce.
- Just before serving, sprinkle with paprika.
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