Allioli

Directions

1. 1
   Put garlic paste and egg yolks in a mixing bowl and whisk together.
2. 2
   Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken.
3. 3
   (Caution: Adding oil too quickly may cause the sauce to curdle.)
4. 4
   When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary.
5. 5
   The consistency should be like whipped cream, but not too stiff.
6. 6
   Season with salt and pepper.
7. 7
   Refrigerate for up to several hours.
8. 8
   Sauce tastes best the day it is made.