This is garlic mayonnaise. Crush two or more cloves of garlic and salt in a mortar using a pestle. It will form a paste. Transfer to bowl, add three egg yolks and mix slowly. Add 300 ml of extra virgin olive oil and keep whisking so that a mayonnaise forms. It should be thick. Keep in an air type container for three days.
Perfect for lunch with cold hard-boiled eggs, salads, all seafood, and sandwiches.
N. B. Two good size cloves of garlic will be sufficient. However being the garlic enthusiasts that we all are, there is no reason you couldn’t double that for something with extra zip!