spanish alioli

How To Make spanish alioli

• 1

  Peel and mince the garlic cloves.
• 2

  Place the minced garlic into a mortar. Using the pestle, begin to pound the minced garlic until it is well-mashed.
• 3

  Add the egg yolk and salt into the bowl with the mashed garlic. Stir well.
• 4

  Very slowly, add only a little bit of oil at a time, stirring constantly. Be sure to go slowly so that the garlic and oil have a chance to blend well.
• 5

  Once the mixture begins to thicken, add the lemon juice. The resulting texture should be a creamy, smooth mayonnaise.
• 6

  Refrigerate the mixture.
• 7

  NOTE: If you do not have a mortar and pestle or are pressed for time, combine all ingredients in a small- or medium-sized bowl, and use a hand mixer. Keep the mixer steady and pressed to the bottom of the bowl at first, and slowly let it come up to fluff the mixture as the mixture thickens.
• 8

  This will keep in the refrigerator for 3-4 days.
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