1 clove garlic
1 egg yolk
about 150 ml/0.5 pint olive oil
1 teaspoon white wine vinegar
1 sprig fresh flat-leaf parsley, very finely chopped


1.Rub the garlic around the inside of the bowl you are going to use to make the sauce.
2.Put the egg yolk in the bowl, season with a pinch of salt and gradually beat in the olive oil, a drop at a time.
3.The exact amount of oil depends on how much the egg absorbs.
4.When the sauce has reached the desired consistency, beat in the vinegar and parsley. Season with salt to taste.
5.For poached fish.

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