121—Aioli Sauce, or Provence Butter

Pound one oz. of garlic cloves as finely as possible in a mortar, and add the yolk of one raw egg, a pinch of salt, and one-half pint of oil, letting the latter gradually fall in a thread and wielding the pestle meanwhile, so as to effect a complete amalgamation. Add a few drops of lemon juice and cold water to the sauce as it thickens, these being to avoid its turning.

Should it decompose while in the process of making or when made, the only thing to be done is to begin it again with the yolk of an egg.