Unlike aioli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs. This can be a tricky process to master. It helps to have all the ingredients, even the garlic, at room temperature and to hold the pestle lightly and use smooth, even motions.
- 6 cloves garlic, peeled
- 1⁄2 tsp. coarse salt
- 3⁄4 cup mild extra-virgin olive oil
- Fresh lemon juice
- Put garlic and salt into a mortar and crush to a smooth paste with pestle. Add up to ¾ cup mild extra-virgin olive oil, a few drops at a time, to paste, stirring vigorously with pestle until oil has been absorbed and mixture has emulsified. Just before adding last drops of oil, squeeze in a few drops of lemon juice to prevent emulsion from breaking.