Name: Classic Aïoli
Cook time: 50 min
Total time: 50 min
Yield: Makes about 2 cups (serving 12)
Ingredients: 1/2 cup coarsely chopped very fresh garlic, at room temperature; 2 teaspoons coarse sea saltor kosher salt; 2 cups extra-virgin olive oil, at room temperature; a large mortar and pestle

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Classic AïoliJohn Kernick

We found that using a blender to begin the emulsion process for aïoli is much faster than pounding by hand from start to finish, which is the traditional method. Once using the mortar, resist the impulse to add the oil quickly — it will cause the mixture to separate. All the slow stirring requires a strong arm, so you may want to recruit a friend to help (especially because you need to make the aïoli in two batches).

Very fresh garlic is crucial to this recipe. Bulbs should have smooth, tight skin and be firm and heavy for their size, with no green shoots.

Recipe notes

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