Aioli

4 garlic cloves, mashed
2 egg yolks
1/8 teaspoon salt
1 cup olive oil
1 teaspoon vinegar
1 teaspoon fresh lemon juice
 

Beat eggs until very thick and lemon colored.

Beat in mashed garlic and salt.

Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop.

After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice.

Then continue adding olive oil slowly, beating until a thick emulsion is formed.
 

Servings: 8
Preparation Time: 20 minutes

Serving Ideas: Aioli may be used as a garlicky alternative to mayonnaise, but is delicious on its own as a sauce or dip for seafood or vegetables.