Aioli (Garlic Mayonnaise)

Aioli - the French words for garlic and olive oil are elided to describe this divine unctious mayonnaise.  It is very garlicky, so not for the faint of heart, perhaps, but as the centrepiece dip/sauce for crudites, boiled new potatoes in their skins, steamed vegetables, steamed shrimp or fish, whatever, it really can't be beaten.  For more words on the subject check out my hero Elizabeth David, who waxes positively poetic.

You can make the aioli with less garlic, but really I don't see the point - one either likes garlic or one doesn't.  And of course you can add more garlic - up to two cloves per person (= 16 cloves).  The bite of the garlic combined with the smooth texture of the mayonnaise is quite amazing.

Enough for eight greedy people.

Ingredients:

Method:

The method is the same as for a mayonnaise, except in this case I use a mortar and pestle to begin the process, then change over to the whisk.

Put the garlic cloves into the mortar with the salt and pulverise.  Add in egg yolks and start whisking.  Then commence adding in the olive oil, drop by drop - its easier if you have the 300 ml olive oil in a measuring jug with a good pouring spout.  The aioli will take longer to thicken up initially than a mayonnaise, because of the garlic thinning out the egg yolks (and I daresay changing the chemical composition somewhat).  However it will become more solid as you add the oil, and when you've used up half the oil in small amounts you can add it a little more freely, whisking constantly as you don't want the mass to curdle.  Add a few drops of lemon juice at a time toward the end.

Taste and add a little more lemon juice and/or salt if needs be.  YUM.  If you intend to keep it in the fridge for a couple of days, add a couple tablespoons of warm water and whisk thoroughly, same as for when "keeping" mayonnaise.