Provençal Aïoli Pounded in a Mortar

What you need

• 4 cloves garlic, peeled
• 1 pinch coarse salt, plus more to taste
• 1 large egg yolk, at room temperature
• 250 ml (1 cup) olive oil, a mild, fruity one
• 1 tsp lemon juice

Method

Restated from the original video

1. 1

   The yolk stays raw, so use a pasteurized egg if serving anyone young, elderly, pregnant or immunocompromised. A cold yolk resists emulsifying, so let it warm up first.

2. 2

   Halve the garlic lengthwise and remove any green core.

3. 3

   Put the garlic and salt in a mortar and pound into a smooth, wet paste, 2-3 min.

4. 4

   Add the yolk and work it into the garlic paste with the pestle.

5. 5

   Add the oil a few drops at a time, turning the pestle steadily in one direction, until the sauce starts to thicken and turn pale, after about 3 tbsp of oil.

6. 6

   Pour in the rest of the oil in a very thin thread, still turning, until the sauce is thick enough for the pestle to stand up in it, 10-15 min.

7. 7

   Stir in the lemon juice, taste and add more salt if needed.

8. 8

   If the sauce splits, put 1 tsp of warm water in a clean bowl and whisk the broken sauce into it a spoonful at a time until it comes back together.

9. 9

   Cover and chill until needed, and eat within a day.

Imported from saucerecipe.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.