Put the egg, garlic, salt and black pepper in the blender jar and blend about half a minute.
BlenderorStick blenderorFood processor
2
Add the oil in a thin, slow stream, while the stick blender is running, until a thick emulsion forms.
⚙ Fat in a Thin StreamStick blender
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3
Add the lemon juice and stir. Taste and adjust the seasoning.
4
Chill at least 30 minutes before serving.
Refrigerator
5
Store in the fridge in a closed container, up to 5 days.
505calories
2 gprotein
2 gcarbs
55 gfat
● protein 1%● carbs 2%● fat 97%
Per serving (80 g), of 4 servings
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (2)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stick blender· Also works: Blender (Blend in batches in a blender; more dishes, careful with the heat)· 💡 Workaround, changes the dish: Masher (Coarse texture)
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