Aioli

• 8 cloves garlic
• 2 egg yolks
• ¾ pint (400

You should really crush the garlic in a pestle and mortar; then, with a whisk, stir in the egg yolks. Then you stir away madly, while you dribble the olive oil in until you have a thick, yellow mayonnaise. Last, you stir in the lemon juice and salt and pepper to taste.

Or you can put all the ingredients into a food processor, except for the olive oil, turn it on and pour in the oil, slo