Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, including boiled potatoes, fish, and cold lamb.

Recipe (6 servings)

garlic [ail]
olive oil [huile d'olive]
1 egg yolk raw [jaune d'oeuf]
1 egg yolk cooked [jaune d'oeuf]
salt [sel]

In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt lightly. Mix in the olive oil very slowly until you obtain a smooth paste.

We've personally only made this in small quantities, without much measurement. Some of the recipes we've seen list other quantities:
 - (4 people) 6 cloves garlic; 1 egg yolk; 1/2 litre olive oil
 - (6 people) 12 cloves garlic; 2 egg yolks; 1/2 litre olive oil


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint