Soften 1 finely diced onion in some butter and oil
Add 12 crushed cloves of garlic halfway through (onions should take about 20 mins). The onions shouldn't colour.
After this add some flour (about 2 tble spoons) and cook off this roux for a minute or 2.
Add a small splash of White wine vinegar (let evaporate) and then a litre of vegetable stock.
Add salt and pepper and let this simmer for 30 mins.
As this simmers an oily skin will develope on the top - just spoon this off intermitently.
After 30 minutes it should be White-ish and skin free.
Place into a liquidiser and blits until smooth and silky
Add an egg yolk and blitz for a further 5 seconds.
Serve immediately. Serve with a little parsley and some griddled toast triangles.
1 large onion finely diced
12 cloves of garlic crushed
2 tbsp butter
2 tbsp olive oil
splash of white wine vinegar
2 tbsp flour
1 litre vegetable stock
1 egg yolk