Instructions: Mash garlic to a smooth paste in mortar. Stirring constantly in the same direction, add olive oil very gradually. When mixture is as thick as a good mayonnaise, add lemon juice or vinegar. Still stirring, gradually add remaining olive oil. Salt to taste.

This recipe makes 1 cup of sauce.

Comments: Classic Catalan all-i-oli, used on fish, meat, vegetables, and salads, is made without egg yolks. This requires the use of many raw garlic cloves-too many for all but true garlic enthusiasts. If you like garlic, this recipe is for you.

All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration.

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