Preparation:
I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. Here it is: Remove the crusts from bread and soak in milk. Squeeze dry. Place in large mortar with garlic and mash with pestle until a fine paste. Add the yolks and salt and mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water and lemon juice to taste. | 