Name: Aioli
Prep time: 10 min
Total time: 10 min
Ingredients: 4 garlic cloves; 1.5 oz light olive oil; kosher salt; lime

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Cut the garlic cloves lengthwise and remove the germ from the center, then mince the garlic and place it in a mortar.
Sprinkle some kosher salt on top of the garlic and crush it with a pestle until you have a paste.
Add a little bit of light olive oil, and use the pestle in a circular motion to emulsify the garlic and oil. Once emulsified, repeat this step until satisfied with the garlic to olive oil ratio. Be careful not to break the emulsion.
Squeeze a little bit of lime juice into the emulsion to tone down the garlic taste and whiten the aioli.
You can adjust the consistency of the aioli with a few drops of water.
Keep refrigerated until ready to serve.

Try adding finely chopped rosemary to your aioli.

If you break the emulsion, you may be able to save it by mincing some more garlic and crushing it into the broken aioli.

You can keep the aioli refrigerated for days and it won’t spoil since there is no egg or mayonnaise in this recipe.