France: AÏOLI Sauce


  • 3 cloves of garlic
  • 1 egg yolk
  • juice of 1 lemon (3 spoons of Limmi lemon juice)
  • ½ a glass of oil
  • salt


Peel the garlic cloves, squash them in a mortar with some salt, combine the egg yolk and then start pouring slowly a trickle of oil, as for a normal mayonnaise. As soon as the sauce is whipped, add the lemon juice.