4 – 8 cloves of garlic coarsely chopped
¼ teaspoon of salt
2 ½ teaspoons of fresh lemon juice
2 egg yolks
350 mls of olive oil
Mash the garlic, salt and lemon juice in a mortar and pestle
Transfer to a bowl and beat in the egg yolks one at a time, continuing to beat the mixture until it thickens.
Beat in the oil, small amounts at a time until it is like thick cream, then add the rest of the oil in a slow steady stream. The finished mayonnaise should be thick enough to hold a spoon solidly.
Serve with grilled or boiled meat, fish, seafood, steamed vegetables, or potatoes.