Tunisian Sauce

Ingredients:1 little boilled potatoe,extra virgin oil,1 tea spoon of lemon juice,1 tea spoon of mustard,1 egg (without white),salt, pepper.
Preparation:Mixer gently potatoe, egg, mustard, salt, pepper and crushed garlic. Very progressively add olive oil without stopping stirring up. Keep into the fridge. This recipe is the best known of provençal tradition. It’s serving with steamed white fish or fry fish, boilled eggs, anchovies, culin or steamed vegetables (carrots, potatoes, cauliflower, zucchinis, celery, green beans, …)