Aioli

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 -10 garlic cloves, peeled
• kosher salt
• 2 egg yolks, at room temperature
• 2 cups olive oil, best quality
• 1 1/2 tablespoons lemon juice
• pepper
• 1 pinch cayenne pepper (optional)

Recipe

• 1 put the garlic and 2-3 generous pinches of salt into a large mortar and use a wooden pestle to crush the garlic.
• 2 grind the garlic and salt until it forms a smooth paste.
• 3 mix in the egg yolks.
• 4 using a whisk, begin to add the olive oil, just a little at at time.
• 5 as the emulsion forms and grows thick, you can add the oil a little more quickly, while whisking all the while.
• 6 when all of the oil has been added, taste the sauce.
• 7 mix 1/2 of the lemon juice and and as much salt as you think the sauce needs, and stir until the salt dissolves.
• 8 whisk the salty juice into the aioli.
• 9 taste again, and add more lemon juice and/or salt as needed. **hint: if the sauce tastes bitter, it needs more lemon juice. if "flat" (just needs something), it needs more salt - but melt the salt in a little warm water before adding.
• 10 season with pepper and cayenne, if using.
• 11 let the mixture rest, covered, in the refrigerator for 30 min - 2 hours before using.
• 12 food processor:.
• 13 to make aioli in a food processor, add the garlic, a tsp of salt and the egg yolks to the bowl.
• 14 pulse until smooth.
• 15 when smooth turn on and with motor running, slowly drizzle in the oil.
• 16 transfer to a bowl and continue as directed in the main recipe for tasting and seasoning.