Aioli (Garlic Mayonnaise)

1. 1

   Mash the garlic to a smooth paste in a mortar with a pinch of salt.

2. 2

   Take out 1/3 of the paste and set aside.

3. 3

   To the rest of the garlic add 1 teaspoon water, 1/4 teaspoon salt, and the egg yolk, stirring well.

4. 4

   Combine the two types of olive oil.

5. 5

   Slowly whisk in the olive oil, a few drops at a time.

6. 6

   As the mixture begins to thicken, begin adding the oil in a slow, steady stream.

7. 7

   If the aioli becomes too thick, thin it with a bit of water and continue.

8. 8

   After all the oil has been mixed in, taste for salt and garlic and adjust accordingly.

9. 9

   Refrigerate until needed.

10. 10

    Aioli should be used the day it is made, preferably within a few hoursthe fresh garlic flavor dissipates and becomes unpleasant.

* Per serving · 4 servings · Values may vary.

No additional tips available.