- 3 cloves garlic
- 1 egg yolk
- 1 tsp lemon juice
- pinch salt and pepper
- 250 g olive oil choose a light, fruity oil
First place a jug on the lid of the Thermomix and measure out the oil. Set aside.
Peel the garlic and slice in half lengthways. If necessary remove the green germ from the middle of the clove. Add the garlic to the Thermomix bowl and chop for 10 seconds / speed 8.
Scrape down the bowl and repeat chopping 10 seconds / speed 8.
Scrape down the bowl again and add the egg yolk and lemon juice to the bowl. Season with salt and pepper.
Set the Thermomix to 4 minutes / 37 degrees / speed 4.
After 30 seconds (so with 3.5 minutes remaining on the clock) slowly pour the oil onto the lid of the Thermomix. The oil will slowly seep through into the bowl.
Transfer to a sealable jar and refrigerate until needed.
If you are using a TM31 or TM5 measuring cup, you may need to hold the measuring cup in place with one hand while you pour the oil with the other hand. This is because the gap between the MC and the lid is slightly larger on this version.
For the best results, ensure your ingredients are at room temperature, so remove the egg from the fridge 30 minutes before using.
Serving: 15g | Calories: 143kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg