Instructions: Aioli:
First, make a mayonnaise.

Put egg yolks, salt, mustard and vinegar in a bowl and beat to combine. Whisking continuously pour in oil very slowly, until mixture is thick and creamy.

Add the lemon juice, garlic and seasonings and mix well. Sauce should be quite thick. Place in a suitable dipping bowl.

Place lettuce leaves over the base of a large platter, Place aioli sauce in the center and surround with neat bundles of vegetables.

Use as a dipping sauce for vegetable crudites.

Note:
If the Aioli separates, beat an egg yolk in another bowl, and slowly whisk in the separated Aioli mixture, beating all the time until the mixture has once again thickened to the right consistency. Add an extra half cup olive oil to make up for the extra egg yolk.

If you like garlic, this mayonnaise based sauce will hit the spot!

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