Aioli sauce

Peel finely in a mortar and pounded four cloves of garlic, add an egg yolk, a pinch of salt and oil 25 cl (sent down to drip at the beginning and, as soon as the sauce begins to bind, ' flush ', like mayonnaise).

Quickly turn the pestle and mix ingredients well with each other.

While the sauce are mounting, add, a little at a time, the juice of a lemon and 1/2 tablespoon of cold water.

When the sauce is ready, then transfer to a gravy boat.

In case the sauce were to break down during the preparation, in a bowl beat together one egg yolk and start to mix in, little by little, the aioli failed, causing him to descend slowly, drop by drop.

For this sauce you can resort to the help of Blender, easier to use than the traditional and in truth best) marble mortar with a wooden pestelle.