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1
Put the garlic in a large bowl.
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2
Add in the yolks and a little salt and beat for a minute till the paste is thick and sticky.
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3
Pour in the oil drop by drop, and whisk constantly.
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4
Once it thickens you can add in the oil in a thin stream.
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5
When half the oil is used, add in a little lemon juice (or possibly a Tbsp.
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6
of hot water).
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7
Continue beating in the oil till the aioli is very thick.
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8
Add in the rest of the lemon juice to taste.
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9
(If the sauce is too solid or possibly it curdles a Tbsp.
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10
of hot water will help.
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11
(Works well in a food processor as well.)
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12
You can substitute 2 tsp.
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13
of prepared French mustard for the lemon juice.
