French Aioli sauce

This is a sauce with a pronounced garlic flavor. Simple, fast, delicious! Aioli (fr. aïoli or all-i-oli, which means "garlic-and-olive oil") is a sauce made of garlic and olive oil, very popular on the northern coast of the Mediterranean — from Spain to Italy. In different versions, an egg (or only yolk, or only protein), lemon juice, and water can also be added to the sauce. Mustard is also added to the sauce, and in Catalonia — pear. In Mediterranean cuisine, aioli is traditionally served with seafood, fish soup and croutons. In Catalan cuisine, Aioli is consumed together with grilled lamb and vegetables, as well as paella. In Malta, tomatoes or crumbs of biscuits are added to the classic composition of aioli. Usually served at room temperature. In Provence, aioli (or, more formally, Le Grand Aïoli) is a finished dish consisting of boiled vegetables (usually carrots, potatoes and bean pods are used), boiled fish (fresh or soaked salted cod) and boiled eggs served with aioli sauce. In France, aioli is served with assorted seafood to boiled shrimp and sea snails. The preparation of classic aioli is the process of grinding garlic in a stone or metal mortar with the gradual addition of a small amount of olive oil, resulting in a homogeneous and very rich—tasting sauce. Now it is more common to meet a person who has a blender at home, not a mortar. I am no exception. Therefore, I propose a simplified version of the sauce preparation, replacing the grinding process with whipping. The taste is pronounced garlic-salty.