Allioli

1. 1

   Put garlic paste and egg yolks in a mixing bowl and whisk together.

2. 2

   Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken.

3. 3

   (Caution: Adding oil too quickly may cause the sauce to curdle.)

4. 4

   When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary.

5. 5

   The consistency should be like whipped cream, but not too stiff.

6. 6

   Season with salt and pepper.

7. 7

   Refrigerate for up to several hours.

8. 8

   Sauce tastes best the day it is made.

No additional tips available.