This is a cheat's version of the classic French sauce, Aioli. It doesn't pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise. For authentic versions of aioli, see separate entry on aioli.
Put garlic and oil in blender, and blend until completely smooth.
Blend in ΒΌ of the mayonnaise, then stir in the remaining mayonnaise.
Notes
Make this up to 8 hours ahead, and refrigerate until needed. Tastes best anyway if you let the flavours blend for a bit.If you need the sauce thinner, you can add a bit more olive oil.Tip: add a tablespoon or two of honey, and toss with shredded cabbage and a handful of raisins for a great coleslaw.Use up within 3 to 4 days, as the garlic can go off in the mayonnaise.