This pleasurably salty, punched-up mayonnaise enlivens sandwiches and makes a gutsy accompaniment to grilled meats and fish. The aïoli is best made at least 30 minutes prior to serving as its flavor improves with time. Leftovers can be kept for 2 days, covered and refrigerated. You can also use a food processor or blender if a mortar and pestle is unavailable. This recipe comes from Tara O'Brady, author of the blog Seven Spoons.
2 small garlic cloves, peeled 1/4 tsp. kosher salt, plus more to taste 1 tsp. grainy mustard ¼ teaspoon anchovy paste 4 small dry-cured small black olives, pitted and roughly chopped 1 ½ tbsp. freshly-squeezed lemon juice, plus more to taste 1 egg yolk 6 tbsp. canola oil 2 tbsp. extra-virgin olive oil Freshly ground black pepper, to taste
1. Using a mortar and pestle, pound the garlic into a coarse paste with 1/4 tsp. kosher salt. Stir in the mustard, anchovy paste, and chopped olives. Add the egg yolk and lemon juice and whisk into the mixture.
2. Pour the canola oil into the yolk mixture in a thin, steady stream, whisking constantly to emulsify. Once aïoli comes together and is well-blended, whisk in the extra-virgin olive oil. Season to taste with salt, freshly ground black pepper, and additional lemon juice as needed.