For 10 persons. Preparation: 10 minutes.

Ingredients: 10 pods of garlic, 3 yellow of eggs, 1 lemon juice, 1 spoon of mustard, 1/2 litre of oil of olive, salt and pepper, 50 grammes of bread without the crusts of bread dipped into some milk.

Purée the pods of garlic, blend yellow of eggs, mustard, garlic, salt and pepper, then the hand of drained bread without the crusts and lemon juice.

Pour the oil of olive in slim net and go up as a mayonnaise.

When 1/2 litre of oil of olive is inserted, try.

This sauce accompanies all fish, vegetables or meats.

It is also the foundation of a Provençal dish: the big aïoli.