This "garlic mayonnaise", is a traditional aioli, inspired by the cuisine of Haute Provence, and shows the region's simple way of making this recipe using local ingredients to celebrate the harvest of the garlic.
This will keep in the refrigerator for 3 days.
With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat the egg yolks into the garlic until mixture is thick and pale yellow.
Add the olive oil a few drops at a time and whisk continuously. (you can put in blender and blend as you slowly drizzle in the olive oil).
The flow or oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil.
Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Simple, but great on my -Flavorful Challah Bread recipe when making sandwiches of your choice.