Garlic and Olive Oil Mayonnaise

• 3 large garlic cloves, peeled
• Coarse Salt
• 2 egg yolks
• 1 tablespoon fresh lemon juice or vinegar
• 1 3/4 cups extra virgin olive oil

1. Combine the garlic cloves with the coarse salt in a mortar and pestle and work the mixture to a smooth paste; then add the egg yolks and the lemon juice or vinegar and slowly work in the olive oil.
2. If you don't have a mortar and pestle, make the mayonnaise in a bowl: chop the garlic and crush it on the cutting board with the side of a chef's knife, put it in a bowl with the egg yolks, lemon juice or vinegar, and slowly stir in the olive oil with a wooden spoon.
3. If the mayonnaise starts to thicken so much that it's difficult to work, thin it with a tablespoon of water.
4. Variations
5. Saffron and Garlic Mayonnaise
6. The flavor of saffron and garlic is a magical combination, and a dollop of saffron and garlic mayonnaise does wonders when whisked into a fish soup.
7. In fact I often substitute saffron and garlic mayonnaise for the traditional rouille served with a bouillabaisse or the aioli served with a bourride.
8. Making saffron and garlic mayonnaise is easy; just soak 1/4 teaspoon saffron threads in 1 tablespoon warm water for 20 minutes and then stir the threads and the water into a cup or two of aioli.

garlic, salt, egg yolks, lemon juice, extra virgin olive oil

Taken from www.cookstr.com/recipes/garlic-and-olive-oil-mayonnaise (may not work)