Aioli or Ailloi
A native of Province, in southern France- where no one ever apologizes for the garlic. Briefly, a garlic mayonnaise. This sauce is served with boiled fish, hot or cold - especially cod; also with meats and plain boiled vegetables.

Crush to a pulp 4 cloves of garlic and mix thoroughly with the raw yolk of a fresh egg. Add a pinch of salt, and stir in slowly, a little at a time, 1/4 c of good olive oil. Keep stirring till it reaches the consistency of mayonnaise.

No doubt the roving Phoenicians brought this delicacy to Province from Greece. The Grecian version of this sauce adds finely ground almonds, bread crumbs soaked in milk and a touch of vinegar.