How to make it
4 steps. Take it one step at a time.
Place the garlic cloves and salt
Place the garlic cloves and salt in a mortar. Pound with a pestle until a smooth, thick paste forms.
Transfer the garlic paste
Transfer the garlic paste to a medium bowl. Add the egg yolk and lemon juice, then whisk until well combined.
Add the olive oil drop
While whisking constantly, add the olive oil drop by drop initially. Once the emulsion begins to thicken, you can add the oil in a very slow, thin, steady stream until all the oil is incorporated and the sauce is thick and creamy.
Taste the alioli and adjust seasoning
Taste the alioli and adjust seasoning with more salt or lemon juice if necessary. Serve immediately or refrigerate.
A little kitchen wisdom
For the best results, ensure all ingredients are at room temperature before starting to prevent the emulsion from breaking. Use a mortar and pestle for the most traditional texture, though a whisk works well for a smoother finish.
