Aioli--Spread it on your Fish

Using Aioli on fish before you grill or broil it is fantastic. The aioli can only be stored for a few hours though, as after that it will begin separating. But it's a cinch to stir up and will really add pizazz to your fish or spread on sub sandwiches too.



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.