Ingredients:
– 2 organic eggs.
– 100-200 ml extra virgin olive oil.
– 100-200 ml sunflower oil.
– 1 large clove of garlic.
– Salt
Method:
Place one whole egg and the yolk of the other one in the beaker of the hand blender.
Combine the two types of oil together in a jug.
Make a mayonnaise by beating the egg at medium speed while adding a thin trickle of oil at the same time.
Once the sauce has emulsified, gradually add more oil; the more oil added, the greater the amount of sauce.
Add the salt and finely chopped garlic (with the germ removed).
Blend a little more until the garlic is completely incorporated.
Keep refrigerated until serving
This recipe was created and photographed by photographer and food stylist Beatriz Rodríguez (Tobegourmet).