Here’s the non-egg garlic mayo (aka allioli) in progress! I’m reading from ‘Honey from a Weed’, a book I have completely fallen for. . It goes on to says this precise method is also used in Languedoc as a sauce for snails. . We didn’t eat it on snails, but atop home-made burgers and I roasted the garlic first to soften its flavour. . There are more adventures afoot with this sauce as a base. Perhaps capers or some anchovies? And apparently it’s traditional to fry some bread and then pestle (is that a verb: to pestle?!) it in with a big bunch of parsley. . My arm muscles are going to get a workout!