Nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt, lemon & apple cider vinegar. Et voila!
INGREDIENTS ------------------
8 - 10 large cloves fresh garlic, peeled and chopped
1/2 tsp unrefined coarse salt
1 - 2 tsp lemon juice
240 ml mild extra-virgin olive oil or other vegetable oil such as sunflower or grapeseed oil
1 tsp apple cider vinegar to adjust texture
METHOD ------------------
Option 1 - Using a Mortar
Place garlic in a mortar with salt.
Mash into a fine paste for about 4 or 5 minutes.
Mix in lemon juice & vinegar. Add a teaspoon of oil and mash until oil is incorporated.
Continue adding olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens.
If the sauce gets too thick, add a few drops of water.
Option 2 - Using a Hand blender
Place garlic in a container or a wide glass jar (wide enough for your hand blender).
Blitz garlics into a fine paste for about 2 minutes.
Mix in lemon juice. Add a teaspoon of oil and blitz until oil is incorporated.
Continue adding olive oil, very slowly, blitzing until aioli thickens.
As the sauce gets thick, you can swap the so called 'S-blade' head with the Whisk attachment and continue whisking and adding the oil until you reached creamy, mayo style texture.
If the sauce gets too thick, add a few drops of water.
Enjoy aioli with all kinds of raw and cooked vegetables.
Spread it on bread, use instead of plain mayo, e.g. with fries or potato wedges.