Technical Stages :

• Put the egg yolks in a bowl. Add half of the lemon juice.
• Peel the garlic and crush it with a garlic presser over the eggs.
• You can eventually add bread crumbs soaked in milk and drained.
• Stir to mix. Add salt and pepper.
• Gradually pour the oil, constantly stirring in the same direction.
• When the sauce is firm, add the remaining lemon juice and a dash of Cayenne pepper.
• Mix well.
• NOTE :
• In provence, bread crumbs are replaced with a baked potato, peeled and crushed with a fork... and of course the oil is olive oil.