This is so easy, delicious and healing. It is fabulous with artichokes, but it is also good with boiled eggs and a variety of vegetables.
Ingredients
2 fresh egg yolks
1 Tablespoon fresh lemon juice
2-3 cloves fresh garlic (peeled)
1/2 teaspoon sea salt
1 scant cup olive oil
Method
Place egg yolks, lemon juice, garlic and sea salt into the bowl of a food processor. Blend until garlic is chopped. With motor running, begin adding olive oil in a very thin stream. You may need to stop and scrape down the sides of your bowl from time to time. Continue adding olive oil until all has been incorporated. Refrigerate or use immediately. It will keep for about a week in the refrigerator.