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Aioli

Time 20 minutes
Yields Makes 3/4 cup
Aioli
(Ricardo DeAratanha / Los Angeles Times)
1

In a heavy mortar and pestle, crush the garlic to a paste with the salt. Stir in the egg yolk, and mix until smooth.

2

Put the olive oil in a beaker or something with a spout. Stirring, always in one direction, add olive oil drop by drop until the aioli begins to thicken and emulsify. At this point, you can begin adding the olive oil in a very thin stream, stirring constantly until very thick.

3

Taste and adjust seasoning. If desired, for example, if serving it with steamed artichokes, add a teaspoon or so of fresh lemon juice to taste.

Use a light Provencal or Ligurian extra-virgin olive oil.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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