Aiolil

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   For the aioli: Make a smooth paste with garlic and salt by pounding them in a mortar and pestle. If you don't have a mortar and pestle, smash them on a cutting board with the side of a large knife, then smear them around. Leave the pounded paste in the mortar, or put it in a small mixing bowl. With a small wire whisk, stir the egg yolk into the paste until smooth. Slowly drizzle the oil into the bowl, whisking continuously. The sauce will be tight, intensely garlicky and sticky when finished. If you want a lighter sauce, whisk in a little water to loosen it up. Set aside or refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

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