Recipes

In a mortar and pestle, add salt and garlic together and crush into a smooth paste. (Do not use a wood mortar and pestle)

Move the salt and garlic mixture to a non-reactive bowl and stir in the Dijon

Add the lemon juice and 1/4 cup of the olive oil and begin whisking.

Once the emulsion begins, and this could take a few minutes, slowly begin pouring the remaining olive oil into the mixture in a thin stream while you continue whisking…

The sauce should become white and flowing, not thick and creamy as with mayonnaise.

Fold in the white pepper.

Serve over steamed vegetables, crab cakes or poached fish…

This makes about 1 cup.

Blender instructions:

Place salt, garlic, white pepper, mustard and lemon juice in a blender.

Puree.

Add 1/4 olive oil and blend until an emulsion begins to form.

Remove the pour cap and slowly pour in the remaining olive oil in a thin stream while blending.

Sauce will become suddenly change color to white and become creamy smooth.