Lemon Aioli

Ingredients

• 10 garlic cloves, peeled, center germ removed
• 1 teaspoon salt
• 4 large egg yolks
• 6 tablespoons water
• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cups light fruity olive oil

Steps

1. Using a mortar and pestle, mash the garlic with the salt into a paste. In a medium metal bowl, whisk the egg yolks with 6 tablespoons water, the lemon juice and mustard, then whisk in the garlic paste. Set this bowl over a saucepan of barely simmering water, keeping its bottom out of contact with the water. Whisk constantly until thickened and an instant-read thermometer in the mixture reads 140°F for 3 minutes; the total time is about 10 minutes. Lift the bowl off the water and cool the mixture to room temperature for about 15 minutes, whisking occasionally. Whisk the oil into the yolk mixture gradually in a very thin, slow stream, and keep whisking until the aioli is thick. If desired, season to taste with pepper and more salt. It can be prepared 2 days ahead; cover and refrigerate.