Aioli (Provençal garlic mayonnaise)

1 pint sauce

Peel and finely mince garlic and place in a large mixing bowl and add egg yolks. Start beating with a wire whisk, or mixer. Add rapidly boiling water, salt and pepper, then add the peanut oil, drop by drop, until more than half of it is added. The peanut oil and may then be added in increasing quantities. Beat in the lemon juice.

Food Processor Version:
Drop peeled garlic cloves in running processor. Once minced, add egg yolks and process until combined, then pour rapidly boiling water in running processor slowly. Add salt and pepper, turn processor back on and dribble half of the oil in slowly. Add lemon juice, add rest of oil, a dollop at a time.

Traditionally served with a room temperature platter of poached cod, boiled vegetables such as cauliflower, new potatoes, artichokes, carrots, beets, green beans, raw tomatoes, chick-peas, hard-boiled eggs, maybe even snails. Also good on salads, sandwiches, etc.

Aioli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue - it drives away flies. Frederic Mistral