Aioli (Garlic Mayonnaise)

1. 1

   Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste.

2. 2

   To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Serve with salmon and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.