Rouille II

• 4 garlic cloves
• salt
• 2 egg yolks
• 1 cup

Make sure all ingredients are at room temperature and the garlic cloves are firm and crisp.

Peel the garlic cloves and crush them through a press into the mortar. Pound with the pestle, sprinkle with salt and pound some more—after a few minutes the garlic should turn into a paste. Add the yolks (the mixture will become sticky). Add the oil slowly, stirring constantly as in making mayonn