How to Make Garlicky, Creamy Aioli with a Mortar and Pestle | F&W Cooks

Using a mortar and pestle, add 2 cloves of garlic and some medium grind sea salt.

Pound the garlic with the pestle to release its juices, using a pounding motion.

Once the garlic is liquidy, grind it in a circular motion until it becomes a fine paste.

Add 1 egg yolk to the garlic paste and combine for about 1-2 minutes until the mixture is slightly lighter in color.

Slowly add 1 cup of extra-virgin olive oil drop by drop using a squeeze bottle to form an emulsion.

Once the sauce starts to thicken, add the oil in a thicker stream while stirring continuously.

If the aioli becomes too thick, splash in about half a teaspoon of water to loosen it up.

Scrape down the sides of the mortar with a spoon as needed to keep the mixture combined.

Once the aioli is thick and crackly, serve it directly from the mortar on a wood platter with veggies, eggs, and bread.

Finish with fresh ground pepper on the eggs and serve with Provencal rose.

Equipment Needed

Dietary

Allergens