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Traditional Spanish Aioli

Traditional Spanish Aioli

prep

30 mins

cooking

0 mins

serves

4 people

Traditional Aioli made with a Pestle and Mortar

method

  1. Put the egg yolks, garlic and salt in a mortar and pound with a pestle until the mixture becomes lightly thick (should take 1/2 minutes)

  2. Slowly add the oil, a few drops at a time, until the mixture begins to emulsify and thicken considerably.

  3. Transfer to a mixing bowl and continue to add the remaining olive oil in a thin, steady stream while stirring constantly with a whisk. Do not add it too quickly or the mixture will split, add more salt and lemon juice to taste and pop into the fridge to chill for 30 minutes before serving