Aioli (12)
- ferociously garlicky, a little goes a long way - especially downwind.  The finished product looks like butter - great practical joke material.  This sauce turns ratatouille and crusty bread into a feast.  Supply salads and cold meats for dipping to have 'le grand aioli'.

3 cloves garlic
2 egg yolks, rigorously free of white
pinch salt
250 ml olive oil
few dashes lemon juice

          Put yolks and salt in a bowl with the finely mashed garlic and one drop of the oil.  Beat with an electric whisk until smooth.  Add another drop of oil.  Repeat ten times, then repeat all over again with two drops of oil.  Then again with four drops.  Then again with eight drops, beating in well each time.  Then repeat with small dashes of oil, until the sauce thickens - almost solidifies.  At this point, you can add quite large dashes until the oil is beaten in.  Finally beat in the lemon juice.  If, at any point, the sauce turns to an awful glop, put a fresh egg yolk in a clean bowl and start again, using the glop as though it were oil.
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splash olive oil
2 tsp salt
1 large onion
0-3 fiery red chile peppers (to taste)
2 cloves garlic
1 green bell pepper
6 large tomatoes
1 tbsp tomato concentrate
1 tbsp ground paprika
1 tsp chile powder
few splashes lemon juice

          Place a saucepan on low heat.  Put ingredients in, in above order, chopping all vegetables very finely.  Stew for at least an hour before seasoning with the lemon juice.  Chill well before serving.
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2 cloves garlic
4 anchovy fillets
1/2 tsp salt
1/4 tsp black pepper grounds
1/4 green bell pepper
100 ml olive oil
juice of a lemon
1 tbsp chopped olives
1 tsp pickled capers
2 shallots
large bunch fresh parsley

          Blend all ingredients, except parsley, well.  Add parsley and blend again until smooth.
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