Sauce aïoli

• 4 cloves garlic, finely chopped
• salt
• 2 egg yolks
• 250

Crush the garlic to a smooth paste with a little salt, using a pestle and mortar or pressing it on a plate with a round-bladed knife or the back of a wooden spoon. In a mortar or bowl, blend in the egg yolks until the mixture is smooth. Add the olive oil, drop by drop, as you would for mayonnaise, whisking all the time. Then continue adding the oil in a fine trickle, whisking continuously. The