Garlic Sauce
1 Cup

This sauce is very popular in France, where it is sometimes know as Beurre de Provence. Serve over fish, cold boiled potatoes, beet rounds and boiled beef. Skin, then chop very finely the:
4 garlic clove sections
that give the sauce its original name. Beat in:
2 egg yolks
1/8 teaspoon salt
(1 slice dry French bread without crust, soaked in milk and wrung out)
Add, as for mayonnaise, very slowly and beating constantly:
1 cup olive oil
As the sauce thickens, beat in:
½ teaspoon cold water
1 teaspoon lemon juice