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1
By Hand:
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2
Pour boiling water into a large mortar to warm it; discard the water and dry the mortar.
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3
Place the garlic and salt in the mortar and mash together evenly with a pestle to form as smooth a paste as possible.
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4
(The fresher the garlic, the easier it will be to crush.)
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5
Add the egg yolks.
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6
Stir, pressing slowly and evenly with the pestle, always in the same direction, to thoroughly blend the garlic paste and yolks.
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7
Continue stirring, gradually adding just a few drops of the oil, whisking until thoroughly incorporated.
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8
Do not add too much oil in the beginning or the mixture will not emulsify.
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9
As soon as the mixture begins to thicken, add the remaining oil in a slow and steady stream, whisking constantly.
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10
Taste for seasoning.
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11
Transfer to a bowl.
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12
Cover, and refrigerate for at least 1 hour to allow the flavors to blend.
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13
The mayonnaise can be stored, covered and refrigerated, for up to 3 days.
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14
In a food processor or a blender:
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15
Combine the garlic, salt, and egg yolks and process until well blended.With the motor running, very slowly add several tablespoons of oil, processing until the mixture thickens.
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16
With the motor still running, slowly add the remaining oil in a steady stream.
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17
Taste for seasoning.
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18
Transfer to a small bowl.Cover, and refrigerate for at least 1 hour to allow the flavors to blend.
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19
The mayonnaise can be stored, covered and refrigerated, for up to 3 days.
