INGREDIENTS
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
1/3 cup chopped mint
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Put the garlic, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add the mint and lemon juice and season. Process again until the mint is well combined.
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