FISH AIOLI SAUCE

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
Salt to taste
Ground black pepper to taste

In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using an extra virgin olive oil. Do not store for more than a few hours.