Aioli

I haven't tested this recipe yet. My mom makes it on every family gathering and these are just the notes I took while looking at her make it.

Ingredients

These are the ingredients for at least a 6-person family gathering, use half if this sounds like too much.

• 3 garlic cloves
• 2 eggs
• A neutral oil bottle
  • we are not going to use the whole bottle, but my mom didn't meassure the oil quantity she used

Kitchen Tools

• 1 Mortar

Recipe

1. Mash the garlic cloves in the mortar until they become a paste.
   • Use the mortar hitting the garlic top to bottom, like a caveman.
   • The result should look like a paste which covers the surface of the mortar, not necessarily a unified paste
2. Separate the egg yolks from the eggs and add 1 to the mortar
3. Mix dragging the mortar in a cicular motion, and at the same time constantly add a fine trickle of oil.
   • This is the hard part, be contant and patient until you get a melted-cheese-like consistency
4. Keep mixing and adding oil until it goes up "as much as you want"
   • I wish I could be more helpful here, but this is what my mom said. Thanks mom
5. Add the second yolk and repeat the last two steps
6. Add a dash of salt and you are done!

Extra notes

Aioli usually goes well with meat and juicy foods. It has the consistency of mayo, if that helps.

Original Notes (in spanish)

1. machacar los dientes de ajo en un mortero hasta que se un apasta. Usar el mortero como un martillo como un cavernicola hasta que sea una pasta que cubra la superficie, no necesariamente una masa
2. separar las yemas de los huevos y echar una a la mezcla
3. revolver en circulos, arrastrando el mortero. Al mismo tiempo ir echando un hilito de aceite de maravilla hasta que quede como un queso derretido
4. Seguir revolviendo + aceite hasta que suba lo que quieras que suba
5. echar segunda yema y volver a revolver + aceite hasta que vuelva a quedar como un queso derretido y que suba cuanto quieras que suba
6. echar sal a gusto