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Method :
Crush the
garlic cloves, preferably in a mortar, and beat in the egg yolk. Then,
beating all the time, drip in the boil. When the oil is completely
absorbed, thin with a few drops of warm water or lemon juice. This sauce
should be very stiff when it is finished. Season to taste with salt.
Serve with
cold boiled meats, fish or potatoes.
Serves 2-3
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