Recipe courtesy of Shaye Elliott
Episode: Weekend Supper
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Total:
10 min
Active:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.

Serve right away, or refrigerate for up to 1 day.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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