aioli recipe

2 egg yolks
6 garlic cloves minced
1/2 teaspoon salt
1 1/4 cups olive oil
2 teaspoons lemon juice
To make the aioli beat the egg yolks with the garlic and salt until the mixture thickens.
Add the oil drop by drop beating constantly. As it thickens add 1 teaspoon lemon juice and then add the oil in a steady stream beating vigorously.
Add the remaining lemon juice to taste and mix thoroughly.
Spoon the aioli into a small bowl place on a large plate and surround with a selection of prepared vegetables.
Aioli is a Provencal dish. It should be very thick and smooth with a powerful garlic flavor. Any combination of salad vegetables can be served as crudites to dip into the aioli sliced bell peppers radishes sticks of cucumber zucchini batons and pieces of fennel are particularly good.
Makes 1 1/2 cups.