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

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


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.


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.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.