Morter And Pestle Aioli (Garlic Mayonaise)

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French - Morter And Pestle Aioli (Garlic Mayonaise) adapted from Pedaling Through Provence by Sarah Leah Chase

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Ingredients

8 Cloves Garlic -- Peeled

1 Teaspoon Salt

2 Large Egg Yolks

2 Cups Extra Virgin Olive Oil

2 Tablespoons Lemon Juice

Directions In large morter, pound garlic and salt to cream paste; add egg yolks and stir briskly; drizzle in olive oil, stirring constantly; should make an emulsion; add lemon juice; serve within the hour, otherwise store for up to 2 days in refrigerator.

Serves 6

Time to Make 0:00

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