The aïoli sauce is itself often called
beurre de Provence.
Start by pounding 2 or 3 cloves
of garlic, then put in the yolks of
eggs, seasonings, and add olive oil
drop by drop, proceeding exactly
as for mayonnaise. Add lemon juice
instead of vinegar.
SKORDALIÁ (the Greek version of
aïoli)
2 egg yolks, 2 oz ground almonds, 2 oz
fresh white breadcrumbs, ½ dozen
cloves of garlic, ¼ pint olive oil, lemon
juice, parsley.
Pound the garlic in a mortar,
then add the yolks, the olive oil