Aioli (garlic Mayonnaise)

Probably the most famous garlic sauce of all is Aioli, the golden garlicmayonnaise of Provence. So celebrated is this versatile French sauce thatcertain days are set aside in many villages for feasts that last from noonuntil after sundown as platters of vegetables, fish, hard-cooked eggs andbread are carried in for dipping up the smooth, garlicky delight.Have all ingredients at room temperature. Peel garlic. Combine garlic,egg yolks, mustard, salt and pepper in blender jar. Cover and blend atmedium speed until smooth. With motor running, remove cover and SLOWLYpour in HALF the oil in a small steady stream. Stop the motor and scrapedown sides of jar. Cover and turn to medium speed. Uncover and add lemonjuice, then remaining oil in slow stream as before, stopping motor toscrape down sides of jar occasionally as sauce thickens. Chill. Servewith hot or cold fish.TO PREPARE SAUCE WITH HAND OR ELECTRIC MIXER: Use a narrow deep bowl (aone-quart glass measurer makes a good container, or use smaller bowlsupplied with large electric mixer). Beat in oil VERY SLOWLY, especiallyat the beginning, being sure oil is completely blended before adding more.When thick, crush garlic cloves over sauce and mix well. Chill.