Aioli, a garlic-flavored sauce resembling mayonnaise, is from the Provence region of France. Excellent with scallops, shrimp or cold poached fish. Makes about 1 cup.

2 egg yolks
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
2/3 c. peanut oil
1/3 c. olive oil
3 tbsp. prepared white grated horseradish, or to taste
3 garlic cloves, minced or to taste

In food processor or mixer bowl place yolks, vinegar, sugar, salt and pepper. Mix lightly. Combine oils and add drop by drop to yolk mixture. As sauce thickens, oil can be added in a very thin trickle. (Avoid adding too much oil at one time, or eggs and oil will not blend.) Add horseradish and garlic to taste. Chill before serving. Can be prepared 1 week ahead.