Aioli is a simple Spanish garlic sauce with origins in Catalonia. Made with a mortar and pestle with lots of garlic, it is laborious but worth it.
Serves: 24Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ½ tsp. kosher salt
- 4 cloves of garlic, peeled
- 1 tsp. freshly squeezed lemon juice
- 1 pasteurized raw egg yolk
- 1½ cups extra-virgin olive oil
- 1 Tbsp. water
- Put the salt in the bottom of the mortar and then add the garlic cloves. Pound the garlic into a mush, and then a paste, with the pestle.
- Add the lemon juice (squeeze your own for best flavor) and pound it into the garlic paste. Add the egg yolk and pound it into the garlic.
- Add the olive oil drop by drop to the garlic paste while pounding with the pestle until it emulsifies; keep adding the oil steadily, drop by drop, whisking with a wire whip until all of the oil is incorporated. Add water if it gets too thick.