Discover how to make this delicious garlic sauce through emulsifying egg whites and oil
3 egg whites
Veg oil
1 tsp dijon mustard
2 large garlic cloves peeled
Lemon juice to taste
Salt to taste
Blitz the garlic, egg whites and mustard till creamy. The egg whites should be whipped and the garlic pulverised
With the blender on high speed slowly begin to add oil, being careful not to add too much as once. The sauce should slowly thicken. Keep adding oil until the sauce reaches your desired consistency
Season with lemon juice and salt
Top tip: The whole process is about making an emulsion - mixing a fat with a liquid. Add too much fat at once and the emulsion will split and you'll be left with a watery mess.
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