6 cloves garlic
1 raw egg yolk
5 tbsp extra virgin olive oil
1 cooked egg yolk
In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt lightly. Mix in the olive oil very slowly until you obtain a smooth paste. Cover and chill well.
Use as a dip for prawns, crudités, artichoke leaves or quarters of hard boiled egg.
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