A classic accompaniment to many dishes. Featured in my fish and shellfish soup with saffron and fennel.
4 cloves garlic
pinch of salt
½ tablespoon white vinegar
2 yolks
1 cup olive oil
Crush the garlic with the salt until it forms a fine paste and transfer to a large bowl. Whisk in the vinegar and yolks, and once combined, begin to gradually add the oil in a fine, steady stream, just as you would for a mayonnaise, and season with salt.
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