Aioli (Garlic Mayonnaise)

Have all ingredients at room temperature. Peel garlic. Combine garlic, egg yolks, mustard, salt and pepper in blender jar. Cover and blend at medium speed until smooth.

With motor running, remove cover and SLOWLY pour in HALF the oil in a small steady stream. Stop the motor and scrape down sides of jar. Cover and turn to medium speed. Uncover and add lemon juice, then remaining oil in slow stream as before, stopping motor to scrape down sides of jar occasionally as sauce thickens. Chill. Serve with hot or cold fish.

TO PREPARE SAUCE WITH HAND OR ELECTRIC MIXER: Use a narrow deep bowl (a one-quart glass measure makes a good container, or use smaller bowl supplied with large electric mixer). Beat in oil VERY SLOWLY, especially at the beginning, being sure oil is completely blended before adding more. When thick, crush garlic cloves over sauce and mix well. Chill.

*Use half salad oil, if less strong flavor is desired.