| Yield 1X: | 24.88 | oz. | Allergens: | ||
| Portion: | 1.5 | oz. | Garlic, chili | ||
| Portions: | 16.5833 | ea | |||
| Shelf life: | 3 days | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz | lb | oz | lb | oz | |
| Garlic | 0.50 | 1.00 | 1.50 | |||
| Salt | 0.25 | 0.50 | 0.75 | |||
| Egg yolk | 4.00 | 8.00 | 12.00 | |||
| Freshly squeezed lemon juice | 4.00 | 8.00 | 12.00 | |||
| Extra virgin olive oil | 1 | 2 | 3 | |||
| Kashmiri chili, ground – 1/2 t. | 0.13 | 0.25 | 0.38 |
Crush the garlic with the side of a knife, then work into a paste with the salt using the side of a knife to pulverize it.
Combine with the yolks in a food processor, and add 1/2 oz. lemon juice. Process until light yellow and frothy.
With the food processor running, drizzle the oil in slowly, adding a tablespoon of the remaining lemon juice at a time as the sauce becomes very thick and threatens to break. Add the Kashmiri chili powder, then season to taste with salt . Cover tightly, label, date, and initial. Store refrigerated.