Aïoli

• 2 egg yolks
• 8 garlic cloves, roughly chopped
• 310 ml/10¾

Put the egg yolks and garlic in a mini food processor and process until the garlic is puréed. With the motor running, slowly add the oil, drop by drop, and continue to process until incorporated. As the sauce begins to thicken add the oil in a steady stream until thickened and smooth.

Add 1 teaspoon