Peel the garlic cloves are crushed well. Drop by drop, add the yolk and the oil. Stir until a smooth mixture. Season with salt and lemon juice by adding a little cold water. The sauce should be thick as mayonnaise. in southern France sauce "Ayoli" served to boiled fish or meat, or used as a sauce to salad of diced or strips not very razvareni vegetables. A small portion of salad, served with toasted bread - and here's the appetizer.