Rouxbe

I know this one as "alioli", which according to wikipedia, it's the Catalan pronunciation. Our family recipe is somewhat simpler than this one as we don't roast the garlic and don't use mustard. But the alioli simply goes fantastic with fish or just spread on good bread. The secret is to keep whisking or in my family's case, keep grinding with the mortar as the oil is added.

in fact it's "all-i-oli"

Either I read it wrong, or this recipe has to much lemon juice. I used half a lemon, and it tasted to much lemon.

And I thought almost all the garlic-taste got lost roasting it. I added some fresh garlic to get that garlic taste.

The amount of lemon juice I guess is a matter of preference, I like the taste of the lemon juice, but I have adjusted the recipe to say "or to taste".

This aïoli is more mellow, as we use roasted garlic, but you can easily give it a bigger "garlic punch" by adding a bit of raw garlic...good suggestion thanks!