Title: Aioli
 Categories: Sauces, Italian, Vegetables
      Yield: 8 Servings
 
      1    Thick slice French bread
           Milk
      4    Cloves garlic
      2    Egg yolks  /
    1/8 ts Salt
      1 c  Olive oil
      1 tb Boiling water
           Lemon juice
 
  I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for
  aioli. Here it is: Remove the crusts from bread and soak in milk.
   Squeeze dry. Place in large mortar with garlic & mash with pestle
  until a fine paste.  Add the yolks & salt & mash in. Drop by drop
  pound in olive oil.  When the sauce becomes thick; the remaining oil
  may be beaten in. Thin with water & lemon juice to taste.