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Category: Sauces and Condiments


Ricardo DeAratanha / Los Angeles Times

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I'd visited the vineyards and cellar of the wine estate in southern France that morning, and ... Read more

Total time: 20 minutes | Makes 3/4 cup
Note: Use a light Provencal or Ligurian extra-virgin olive oil.
  • 3 plump fresh cloves of garlic, crushed and peeled
  • 1 big pinch coarse sea salt (such as Maldon)
  • 1 large egg yolk, at room temperature
  • 3/4 cup to 1 cup olive oil
  • Freshly ground white pepper to taste
  • 1 teaspoon or more lemon juice to taste (optional)

Step 1In a heavy mortar and pestle, crush the garlic to a paste with the salt. Stir in the egg yolk, and mix until smooth.

Step 2Put the olive oil in a beaker or something with a spout. Stirring, always in one direction, add olive oil drop by drop until the aioli begins to thicken and emulsify. At this point, you can begin adding the olive oil in a very thin stream, stirring constantly until very thick.

Step 3Taste and adjust seasoning. If desired, for example, if serving it with steamed artichokes, add a teaspoon or so of fresh lemon juice to taste.

Each tablespoon:
126 calories; 0 protein; 0 carbohydrates; 0 fiber; 14 grams fat; 2 grams saturated fat; 18 mg. cholesterol; 25 mg. sodium.
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