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Slice the tip off bulb of garlic, exposing the cloves. Drizzle with a little oil, wrap foil and pop in the oven at 180C/350F for 45mins or until golden and completely soft throughout.
Squeeze out the garlic into a bowl with a good pinch of salt and mash with a fork. Allow to cool.
Add your egg yolk and a gentle squeeze of lemon juice. Whisk until smooth.
Grab a towel and fold into a circle (see video). Place your bowl on top - this will stabilise the bowl and allow you whisk/pour at the same time.
Drip by drip, begin pouring in your oil, ensuring you continually whisk. It's essential you start with tiny amounts to keep it from splitting. Ensure you whisk very vigorously throughout the whole process.
Very gradually increase to a gentle stream and keep whisking until your desired texture. Add mustard and check for seasoning. Store in the fridge or eat right away!