Both Provençals and Greeks use the trick of cutting the richness of mayonnaise by replacing some of it with a smooth cooked potato puree. Traditionally served as a sauce for cold poached fish, vegetables, meat, or eggs.
Whisk together in a medium bowl until smooth and light:
2 large egg yolks
4 to 6 cloves garlic, finely minced
Salt and ground white pepper to taste
Whisk in by drops until the mixture starts to thicken and stiffen:
1 cup olive oil, or 1 cup part olive oil and part safflower oil or peanut oil, at room temperature
As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Gradually whisk in:
1/2 cup lukewarm pureed cooked potatoes
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon cold water
Blend well, but not more than necessary. If the sauce is too thick, whisk in:
A bit of compatible stock
Taste and adjust the seasonings. Serve immediately or refrigerate in a jar for 1 to 2 days.
