Aïoli

• 4 cloves of garlic, crushed, peeled and chopped
• sea salt
• 3 egg yolks
• 1

Pound the garlic with the salt using a pestle and mortar until smooth and creamy. Add the egg yolks, vinegar and mustard, and mix to rich creamy consistency Transfer to a bowl and very slowly add the olive oil, whisking constantly Add the lemon juice, pepper and blend. If you prefer a thinner consistency, add a spoonful of warm water. The aïoli will keep for up to a week in the fridge.