This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.
Altered ingredient amounts. used just one egg yolk , 3 cloves of garlic and added the olive oil by eye until the consistency and taste were ok - 01 Jul 2010
Something else. the correct name would be allioli - 17 Feb 2011
very tasty indeed - 01 Jul 2010