Aioli

This classic sauce originates in the Mediterranean and is essentially garlic added to mayonnaise. It is traditionally served with poached or boiled fish, but it is also delicious with grilled lamb, eggs, vegetables and leafy salads. Really you are only limited by your imagination. It also makes a great dip served with fresh, crisp vegetables. 10 cloves of garlic, peeled 3 egg yolks 1/4 teaspoon of salt 2 cups of olive oil 1 tablespoon of lemon juice Crush the garlic cloves in a mortar, on a board or in a food processor until they are pulp. Place them into, or leave in the bowl, add the egg yolk and salt and mix well. On a very slow speed, add half the olive oil, drop by drop. Blend in between each drop to avoid curdling. This should result in a very thick mixture. Now add the rest of the oil in a steady, slow stream, still slowly blending all the time. Finally add the lemon juice.

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From Garlic and friends by Penny Woodward