Salsa Alioli (Garlic Mayonnaise)
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
53
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 pinches
Sea Salt2.25 cups
Spanish Olive Oil (not virgin)1.5 tbsps
Lemon Juice (fresh, plus more to taste)2 tbsps
Water (hot)Directions:
1
Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste
2
This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli
3
Transfer to a bowl, add the egg yolks and whisk to blend
4
Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce
5
To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water
6
Stir well and serve
7
If not serving right away, store in the refrigerator and consume within 2 days