This is a sauce often used frequently in Nice to accompany cold lamb, codfish or simply boiled potatoes.
10 to 15 cloves of garlic
1 raw egg yolk
1 cooked egg yolk
salt to taste
1 liter of olive oil
This is a sauce often used frequently in Nice to accompany cold lamb, codfish or simply boiled potatoes.
10 to 15 cloves of garlic
1 raw egg yolk
1 cooked egg yolk
salt to taste
1 liter of olive oil
Mash 10 to 15 cloves of garlic in a bowl
Add the raw and cooked egg yolks
Season with salt, moderately
Place the mixture in a bowl and gradually add 1 liter of olive oil, stirring constantly
If the sauce is too thick, you can add 1 or 2 tablespoons (of tea) of warm water
The sauce may break down
In this case, to make it creamy again, mash one clove of garlic with a bit of salt and 1 raw egg yolk
Start stirring and gradually add the broken-down sauce
Stop when you reach the right consistency
Serves 8 to 10 people.
