Serve with our Provencal Seafood Pie.

2 large egg yolks

3 small garlic cloves

Coarse salt

1/2 teaspoon Dijon mustard

1/2 cup olive oil

1/2 cup plus 2 tablespoons extra-virgin olive oil

Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.