|Garlic||6 Clove (30 gm), peeled|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Hot water||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Lemon juice||1 Tablespoon|
Have all ingredients at room temperature.
Using a mortar and pestle, pound garlic and 1/2 tsp.of the salt together to make a paste.
Transfer to a bowl and stir in egg yolks.
Slowly whisk in oil, at first drop by drop, then in a steady stream.
Beat in hot water to stabilize and lighten sauce.
Adjust flavour with remaining 1/2 tsp.salt; add pepper and lemon juice to taste.
Serve at room temperature.