Ingredients

• 3 large cloves garlic, germs removed
• 2 pinches sea salt
• 2 egg yolks
• 2 1/4 cups Spanish olive oil (not virgin)
• 1 1/2 tablespoons fresh lemon juice, plus more to taste
• 1 to 2 tablespoons hot water

Instructions

1. Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.