Bread Aioli

Combine the bread and half-and-half in a small bowl and let soak 5 minutes. Hold the bread in your fingers and squeeze out the half-and-half. Combine the squeezed bread, egg yolks, garlic, lemon juice, and 2 tablespoons oil in a food processor and blend until smooth, about 1 minute. With the machine running, pour in enough of the remaining oil through the feed tube in a thin, steady stream to a make a creamy and smooth sauce that is thick but not stiff. Stop the machine and scrape the sides. Taste the sauce and season with salt and pepper and more lemon juice if needed. Variations:Potato Aioli Instead of the soaked bread, use 2 tablespoons mashed potato (without milk or butter).