Ingredients

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

　　Cooks' Note

　　The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.