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Garlic aioli

Ingredients

  • 2 garlic cloves
  • 1/4 tsp Maldon sea salt
  • 1 egg yolk
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup light olive oil (best in a jug with good pouring spout)

Method

  • In a molcajete, grind together the salt and garlic cloves until a smooth paste forms
  • Then add the egg yolk, lemon juice and Dijon mustard and mix those in thoroughly
  • While continuing to mix the paste with the tejolote, pour in the olive oil a little at a time, ensuring it is fully emulsified before adding more.

Leftovers are safe in the fridge for 2-3 days.