Sauce Aïoli, or Beurre de Provence (Garlic and Oil Sauce)

Ingredients

• 4 small cloves of garlic (printed weight illegible)
• 1 raw egg yolk
• 1 pinch salt
• 2 and a half décilitres oil
• Juice of 1 lemon
• 1 half-spoonful water

Instructions

1. Crush 4 small cloves of garlic very finely in the mortar.
2. Add 1 raw egg yolk and a pinch of salt.
3. Work in 2 and a half décilitres of oil, drop by drop to begin with and then in a thin stream once the sauce begins to bind, turning the pestle round in the mortar.
4. During the mounting, break the body of the sauce with the juice of a lemon and 1 half-spoonful of water.