Aļoli
Credit: William Abranowicz
(Garlic Mayonnaise)
MAKES ABOUT 2 CUPS
This traditional aļoli, inspired by the cuisine of Haute Provence, perfectly illustrates that region's culinary philosophy: Simple preparations and local ingredients are the best way to celebrate the bounty of the land.
6 cloves of garlic, crushed and peeled
Coarse salt
2 egg yolks
2 cups olive oil
Juice of 1 lemon
1. With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat egg yolks into garlic until mixture is thick and pale yellow.
2. Add oil a few drops at a time and whisk continuously. The flow of oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil. Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt.
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