In a mortar, add the garlic and salt. Mash together until the garlic turns into a smooth paste
In the bowl, whisk the egg yolk and lemon juice until foamy, 5 minutes will be enough
Keep whisking slowly and add the olive oil a few drops at a time. When the sauce is thicker in consistency, gradually increase the amount of olive oil. Egg and olive oil will slowly emulsify
Whisk in the mashed garlic. Taste and add more salt and pepper if needed. And that’s it. Our classic garlic aioli sauce is ready to serve. Refrigerate the sauce for 15 minutes so then the flavors can intensify even more!
