Forever Young Naturally Eating
Eating from Scratch Making aïoli
This garlic mayonnaise recipe is more than delicious, it is an exercise in slow cooking and every ingredient is antiaging. Make sure the egg is super fresh. 2 cloves garlic, to taste large pinch sea salt free-range organic egg, separated approximately 7 oz (200 ml) extra-virgin olive oil organic lemon, halved
1. Using a large mortar and pestle, pound the garlic with the salt until a soft purée is formed. Mix the egg yolk into the purée.
2. Drop by drop add the oil, stirring constantly with a wooden spoon, always in the same direction. Don’t let your mind wander.
3. Keep stirring in oil until the mixture stands up in firm peaks you may not need it all. Stir in a squeeze of lemon juice and chill.