About this recipe:This garlic mayonnaise is cooked by grandmothers and mothers in Provence for their families and is excellent with fish. Vary the flavour by using olive oils from Greece, France or Italy. Ensure you serve it fresh - 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.