For making - used only egg yolks. Mixed with Blend garlic and salt, and Strain (confused) until they become foam. Add olive oil in a thin stream and beat at low level. It is important to be done slowly and the yolk and the oil are at room temperature. If done so the sauce never crosses. And in a mortar can be done, only much more work.

ask what dishes suitable sauce? :)

Petya, I most like him to shrimp and crabs. But to grilled meats or grilled meats to roast chicken is great! I often mix the kitchens of different people, so it can be propishtyat Spaniards, as we see how they eat;-)! there are several consumer living in Spain - they might say how they consume tradition.

Thanks :) I'll try :)

aliolito Legally nai is already in rice dishes SAS

Excuse me, that interface, but the sauce is called AYOLI. Furthermore, it is not necessary to dispose the proteins. I do ayoli, as well as whole eggs with mayonnaise, as an egg needed a coffee cup oil. Puts and pressed garlic, lemon juice, salt, and maybe a little Dijon mustard and all beat with Blender, which initially placed on the bottom and when the mixture begins to thicken, slowly pulled up.

Sweet_mama4 correctly wrote it. It is said Alliot :)

In sauce Alliot no eggs. That is a recipe for sauce Ayoli, which of course, is prepared with olive oil.

Given and that Ayoli be made only with egg yolks, then calmly recipe can put her title Mayonnaise.