This sauce is very much like an aioli.
Unfortunately, the sauce broke so it was more oil than cream.
The process is like making a mayonnaise, blending while adding the oil.
Perhaps I added the oil too fast, or I didn’t mix it enough.
It seemed to be reaching the cream level at the very least. Once it was chilled though it quickly started to break down.
The taste was still there, it just didn’t look right.
GARLIC SAUCE
4 Large Cloves Garlic
2 Egg Yolks
1 Cup Olive Oil
1 Teaspoon Lemon Juice
3/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
Mash garlic with egg yolks. Add olive oil drop by drop until sauce is the consistency of mayonnaise. Stir in lemon juice, salt and pepper.
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