Aioli

• 8 cloves garlic
• 3 egg yolks
• ⅓ litre olive oil

This is the quick way to make this excellent sauce.

Put the garlic, lemon juice and olive oil in the liquidizer and whizz until the garlic is pureed with the oil.

Then using a hand whisk, beat the egg yolks in a mixing bowl into a froth. Still beating, drip in evenly the garlic oil slowly until it thickens like mayonnaise. Season with salt and pepper.