Spanish Alioli with Garlic and Olive Oil

What you need

• 3 cloves garlic, peeled
• 1/2 tsp fine salt
• 2 egg yolks, at room temperature
• 200 ml (3/4 cup) mild olive oil
• 1 tbsp lemon juice, plus more to taste

Method

Restated from the original video

1. 1

   The yolks stay raw, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

2. 2

   Crush the garlic with the salt in a mortar until it becomes a smooth, wet paste.

3. 3

   Add the yolks and stir with the pestle, always in the same direction, until blended.

4. 4

   Add the olive oil drop by drop at first, stirring without stopping. After about a quarter of it, the sauce turns thick and pale.

5. 5

   Pour in the rest of the oil in a thin thread, still stirring, until the sauce holds its shape on the pestle.

6. 6

   If it splits, start again with a fresh yolk in a clean bowl and whisk the broken sauce into it slowly.

7. 7

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

8. 8

   Chill for 10 min before serving. Keep it in the fridge and use within 2 days.

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