Aioli

• 1 garlic clove
• 1 egg yolk
• 1 tsp mustard (French style)
• 2 tbs fromage blanc
• dash of fresh lemon juice
  

Mash the garlic and mix with the egg yolk, mustard, salt & pepper to taste and the fromage blanc. Warm in a double-boiler, stirring constantly until the mixture thickens. Let cool and add a dash of lemon juice.

Perfect as a salad sauce or with fish or on steamed vegetables.