Aioli

Directions

Peel the garlic cloves and purée them in the processor.

Then add the oil in a very thin stream until a smooth paste is achieved.

Season with salt and lemon juice if you like.

Modern versions purée the garlic with two egg yolks to make a thicker and more America-grocery-store mayonnaise.

Either way Aioli can be used as an accompaniment to meat, fish or vegetables, served on toasted bread, or used as a flavoring agent.