Aïoli (by Hand)

• 2-4 fat cloves of garlic, finely chopped
• 2 egg yolks
• 300 ml olive oil or

Wet a tea towel and wring out the surplus moisture. Fold it and put it on the work surface to anchor the bowl in which you make the mayonnaise.

Mash the garlic with coarse salt, using the flat side of a knife blade, working it hard against the chopping board until it has emulsified.

Add it to the egg yolks in a bowl, or a mortar, and combine with a small hand-held whisk or, if y