Aioli (garlic mayonnaise)

From: Nika Hazelton's _Way with Vegetables_
Reprinted with permission from paleofood.com

  1. Pound the garlic cloves to a paste.
  2. Add the egg yolks.
  3. Mix in a bowl with a wooden spoon (or use a marble mortar and wooden pestle), always turning in one direction, until the garlic and eggs have assimilated and are just beginning to get pale.
  4. While doing this, add about 4 Tbsp. of oil, very very slowly, drop by drop.
  5. The mixture should be thick.
  6. Add 1 Tbsp of water and 1 tsp of lemon juice and continue stirring, adding the oil in a very thin stream.
  7. When the mixture gets too thick again, add 1 more tsp. each water and lemon juice.
  8. Repeat until all oil is used.
  9. If the mayonnaise separates, Put it into a clean bowl.
  10. Add a garlic clove, 1 tsp of lukewarm water, and 1 egg yolk.
  11. Crush and mix together.
  12. Add the separated mayonnaise by teaspoons to the bowl, stirring constantly in one direction.