|Garlic||4 Clove (20 gm) (Large Cloves)|
|Celery salt||1 Pinch|
|Lemon juice||2 Teaspoon|
|Olive oil||1 Cup (16 tbs)|
This is a specialty in Spain where it is served with broiled fish and meat.
Peel and crush the garlic, then mix with the salts and lemon juice.
Place the egg yolks in a bowl with the garlic mixture.
Beating all the time, add the oil, drop by drop, until a thick sauce is formed.
Do not add the oil quickly as the sauce will separate.
If the mayonnaise is too thick, thin it down with a little wine vinegar, but do not make it a pouring consistency.
Garlic mayonnaise may be made successfully in the blender.
Place the garlic mixture and egg yolks in the goblet, switch on to high speed and, in a steady stream, pour in the oil, to form a thick sauce.