Aioli

Ingredients

open one bulb, take the good cloves, and leave all the dried or blemishes away
peel them, cut them in two and remove the central germ
roughly crush them in a mortar
use the pestel to finely crush them
- incorporate a bit of salt and grind until you obtain a smooth paste
without stopping the pestle, start adding the egg yolks and oil
- keep the movement regular and steady, or it will not give a good emulsion
- you may add a sip of lemon juice and hot water if you want
keeping the move, slowly add sips of oil, being careful the emulsion does not collapse
when the mix starts becoming thicker and peeling off the mortar's edges, you can start adding oil in greater quantities
the finished product should be shiny, ripe with oil, and solid enough that the pestle holds straight in it without moving