Aioli

• 4 to 6 large cloves garlic, chopped
• ½ teaspoon fine sea salt
• 1

With a mortar and pestle or the side of a chef’s knife, vigorously mash the garlic with the salt to form a paste. Add the paste to a blender or mini food processor along with the lemon juice and egg yolks and pulse until mixture is well combined. With the machine running, gradually add the olive oil a few drops at a time, then in a very thin stream to form a smooth, thick emulsion. Add the wate