Aioli

Serve with grilled asparagus, or other grilled vegetables.

Place minced garlic and salt into heavy mortar. Pound with a pestle into a smooth sticky paste. Using the pestle, beat in egg yolks and stir until smooth and lemon-colored, about 30 seconds.

Begin to beat in olive oil, one drop at a time, stirring constantly until the oil is emulsified with the egg yolks; do not rush this by adding the oil too fast. After you've added about 1/4 cup this way, increase the flow to a thin stream. If at any time you see the oil gather separately than the yolks, immediately stop adding the oil while continuing to stir. Very shortly the mixture should come back together.

When you have added about 1/2 cup of oil and the aioli is quite thick, stir in 1/2 tsp warm water, then add the oil again starting again with a drop at a time. When you've worked in 3/4 cup of oil stop and taste the sauce. The texture should be creamy, not stiff and sticky. If it's too firm, stir in a little more water, up to 1 tsp. The flavor should be garlicky but sweet, with a balance of garlic and olive oil flavor. Add lemon juice, as little or as much as you like, a little at a time.

Cover tightly and refrigerate until ready to use, but return to room temperature before using. Aioli should be made no more than a couple of hours in advance.

Cookbook Section: Dressings / ID: 172

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