Aioli (Garlic Mayonnaise)

Source: cooking.nytimes.com/recipes/1017550

Directions

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.