- 3 garlic cloves
- 1/4 tsp sea salt
- 2 tsp lemon juice
- 1 egg yolk
- 175ml extra virgin olive oil
- In a pestle and mortar, grind the garlic cloves and salt to a smooth paste.
- Transfer to a bowl, add the lemon juice and egg yolk then whisk together
- Continue whisking while adding the olive oil in a slow, steady stream.
- Whisk until the aioli is thick, creamy and pale in colour
- Store in the fridge until required