Serve this piquant sauce with vegetable salads that have been cooked and cooled.
ingredients
1 - 2 garlic cloves, chopped
1 large egg yolk
salt
2/3 cup olive oil
method
1. Crush the garlic cloves with the salt to make a paste.
2. Beat the egg yolk well and beat in the garlic.
3. Whisking all the time, add the oil drop by drop: a bottle with a notched cork will restrict the flow.
4. Carry on adding oil and whisking all the time until the mixture thickens. Then mix in a steady trickle of oil.
5. Keep beating. If Aioli becomes too thick, thin it down a little with lemon juice or a little vinegar.
5. The finished Aioli should hold its shape. Taste for seasoning and add a little pepper if desired.
