About this recipe:This garlic mayonnaise originates from Provence and is excellent with kebabs, on leafy salads, inside kathi rolls and fish. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
In a medium bowl, beat yolks well with an egg beater. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.