Aioli (Garlic Mayonnaise)



  1. 2 cloves garlic (or to taste), peeled
  2. Salt
  3. 1 egg yolk, lightly beaten, at room temperature
  4. 3/4 cup olive oil


  1. Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste.
  2. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well.
  3. Slowly whisk in the olive oil, a few drops at a time.
  4. As the mixture begins to thicken, begin adding the oil in a slow, steady stream.
  5. If the aioli becomes too thick, thin it with a bit of water, and continue.
  6. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly.
  7. Serve with salmon and vegetables.