May 01, 2011


Put the egg yolks in the blender (I use an immersion blender) and blend until smooth. Add lemon juice, mustard and salt and blend very well.

Slowly add the olive oil (by single drips at first) while blending constantly. About halfway through you can begin to blend the oil in a stream. Stir in scapes and pepper.


  • 3 (farm) egg yolks
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 cup olive oil
  • 1/2 cup diced garlic scapes
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