| Prep Time | 4 min |
| Cook Time | 15 min |
| Servings |
ppl
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Ingredients
Ingredients
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Instructions
- Place garlic in a mortar with a pinch of salt and pinch of smoked paprika. Using the pestle, smash the garlic cloves to makes a smooth paste. (I alternately grind circularly as well as pound it with the pestle).
- Add lemon juice to the garlic.
- Then, drop by drop, add the olive oil as you continue to crush the “garlicky” paste. Keep turning the pestle with a slow and continuous circular motion around the mortar as you drip the oil in slowly and steadily. Make sure the paste is soaking up the olive oil as you go.
- Keep adding the oil drop by drop until the sauce has the consistency of thick mayonnaise. If your aioli gets too dense, add 1/2 tsp water to thin it. All told, the 20 minutes of slow motion around the mortar will be worth the reward when it’s completed. (Makes about 1 Cup)