Garlic and Olive Oil Mayonnaise

1. 1

   Combine the garlic cloves with the coarse salt in a mortar and pestle and work the mixture to a smooth paste; then add the egg yolks and the lemon juice or vinegar and slowly work in the olive oil.

2. 2

   If you don't have a mortar and pestle, make the mayonnaise in a bowl: chop the garlic and crush it on the cutting board with the side of a chef's knife, put it in a bowl with the egg yolks, lemon juice or vinegar, and slowly stir in the olive oil with a wooden spoon.

3. 3

   If the mayonnaise starts to thicken so much that it's difficult to work, thin it with a tablespoon of water.

4. 4

   Variations

5. 5

   Saffron and Garlic Mayonnaise

6. 6

   The flavor of saffron and garlic is a magical combination, and a dollop of saffron and garlic mayonnaise does wonders when whisked into a fish soup.

7. 7

   In fact I often substitute saffron and garlic mayonnaise for the traditional rouille served with a bouillabaisse or the aioli served with a bourride.

8. 8

   Making saffron and garlic mayonnaise is easy; just soak 1/4 teaspoon saffron threads in 1 tablespoon warm water for 20 minutes and then stir the threads and the water into a cup or two of aioli.

* Per serving · 4 servings · Values may vary.